No more canned soup! This easy slow cooker recipe is way more delicious and creamy

Robin Donovan

Recipe Developer

The slow cooker is the perfect appliance for making pots of healthy soup. The recipe below features asparagus in a hearty broth thickened with potatoes and enriched with cream. This is a great way to feature those first beautiful asparagus spears that appear in the market in the spring before the weather turns warm.

If you don’t have asparagus, you can use this same recipe and method for other vegetables. This soup is also delicious when made with broccoli or hearty winter greens like kale or chard. To make it vegan, substitute silken tofu for the cream. You still get the rich texture, and the tofu adds a bit of protein and fiber, too.

Cooktop Cove

Slow Cooker Asparagus Soup

5 minutes

3 hours

3 hours and 5 minutes

1 pound asparagus, woody ends snapped off and spears chopped

1 pound new potatoes, sliced

1 onion, diced

2 garlic cloves, minced

4 cups vegetable broth

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup heavy cream

In the slow cooker, combine the asparagus, potatoes, onion, garlic, broth, salt, and pepper.

Cover the slow cooker and cook on low for 6 hours or on high for 3 hours.

Using an immersion blender or in batches in a countertop blender, puree the soup.

Return the soup to the slow cooker, if needed, and continue to heat on high f to bring it back up to temperature, 5 to 10 minutes. Stir in the cream.

Serve hot.

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