Description
A creamy and comforting Easter brunch soup featuring potatoes, ham, and asparagus. This Easter brunch soup is the perfect way to celebrate the season with family and friends.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1.5 lbs Yukon gold potatoes, peeled and cubed
- 1 cup diced cooked ham (approximately 6 oz)
- 1 cup asparagus, trimmed and cut into 1 inch pieces
- ½ cup heavy cream
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Optional: Fresh dill sprigs, crumbled bacon, shredded Gruyere cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic and cook for 5 minutes.
- Add chicken broth and potatoes, bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
- Stir in ham and asparagus and simmer for 5 minutes, until asparagus is bright green.
- Stir in heavy cream and parsley, season with salt and pepper. Do not boil.
- Optional: Blend partially with an immersion blender for a smoother texture.
- Serve hot garnished with dill, bacon, or cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
Keywords: Easter, brunch, soup, ham, asparagus, creamy