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  • Prep-time: / Ready In:
  • Makes 13 cups

Tender asparagus spears, hearty potatoes, and creamy butter beans pair wonderfully in this tasty springtime soup that tastes great year-round. Aromatic dill and spicy cayenne bring bursts of bright flavor to the mellow veggie broth, while chunks of hearty potatoes add satisfying substance. Serve this quick and easy recipe alongside a loaf of crusty whole wheat bread to soak up the flavorful broth!

Asparagus, Potato, and Butter Bean Soup

Ingredients

  • 3 cups sliced leeks
  • 6 cups low-sodium vegetable broth
  • 6 cups cubed Yukon gold potatoes (2¼ lb.)
  • 2 15-oz. cans low-sodium butter beans, undrained
  • 1 teaspoon mustard seeds
  • ¼ teaspoon cayenne pepper
  • 1 lb. asparagus spears, trimmed and cut into 1-inch pieces
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon white balsamic vinegar
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Sliced scallions or fresh chives

Instructions

  1. In a large pot cook leeks over medium 4 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add remaining broth and the next four ingredients (through cayenne pepper). Increase heat to high. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until potatoes are tender. Using a fork, mash a few potatoes and beans to help thicken the soup.
  2. Add asparagus and 1 tablespoon dill. Cook about 5 minutes or until asparagus is tender. Stir in vinegar. Season with salt and black pepper. Sprinkle servings with the remaining dill and the scallions.

Comments (31)

(5 from 18 votes)
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Terry1 week ago
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Sooo delicious and easy to make! I’ve never cooked with leeks before and am happy that I looked up on the internet how to clean them otherwise I would have had dirt in my soup!

This soup will be on repeat along with 30 Minute Soup and Black Bean and Sweet Potato Soup.

Andrew Willman1 month ago
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Great healthy recipe!

Lanie2 months ago
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This is delicious! I made a few tweeks but it is now my favorite potato soup. I didn’t use the white balsamic vinegar and wanted to know what the purpose of that was? Thanks

Kristi2 months ago
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Oh my goodness! This soup is soooooo good!! I am still eating it three days later!! My picky husband LOVES it too! I am so excited to have this recipe! Thank you!!

tee2 months ago
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Do you use the entire leek or just the white parts?

Kristi2 months ago
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I used all the leeks. It was delicious!

Sheila Humphrey2 months ago
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Just the white. Besure to clean the dirt or sand you may find in the layers of the leeks by washing.

Sarah2 months ago
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Made this soup….
Simply delicious! I intend to make it again♥️

Marcie Goudeseune2 months ago
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Great flavor and easy, my husband loved it also. Made homemade, whole wheat bread and toasted it. Perfect combo. I will be making it again.

Carol2 months ago
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Going to try with onions in place of leeks? I hope it doesn’t make a big difference.

Lanie2 months ago
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I used yellow onion and green onions instead of the leeks and it was delicious. I only used about a cup of onion though.

Gloria2 months ago
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This soup is amazing!! I’ve made it twice. I cut the recipe in half as there are just 2 of us. There is so much flavor in this pot of soup. I love it will definitely be making it again.

Cal4 months ago
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Woke up craving a potato soup. Having made several recipes from this website I decided to give it a try. I thought it would be under seasoned but it actually came out tasting great. Light and refreshing. I paired it with a piece of toasted whole wheat bread.

Bonnie Haberle4 months ago
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Super

Jennifer4 months ago
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Delicious soup! I wasn’t too sure if I’d have to doctor it up, because it was simply seasoned, but it’s really fabulous just like it is. I’m making it for a second time today.

Tam Swanson4 months ago
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We liked this one a lot. Next time think I’ll cook chopped celery along with the leeks, and if making when asparagus is not in season, green beans would be a good substitute too.

Susan D'Andrea2 months ago
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I buy frozen asparagus cut in short lengths. Green beans would be good too.

Pat2 months ago
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Great idea with the beans!

Liz M.4 months ago
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This soup is so delish. I didn’t have fresh dill so I used soft herbs instead which has dill in it. I also added Trader Joe’s umami powder. So so good! Thanks for the recipe!

Alin4 months ago
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I made this, and it was goood.

It was the first time cooking asparagus, for me, and I hesitated adding the entire pound of it. I should’ve not hesitated :).

Bev4 months ago
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Outstanding! This recipe is the perfect combination of quick and simple prep with delicious results. This is going into regular rotation at my house

MountainMom4 months ago
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Light flavor but super tasty, and so easy to make.

Linda Samp2 months ago
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What is the sodium content per serving?

Cali4 months ago
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Yummy!! It is really good.

Aurora F.4 months ago
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We loved this soup! I was a bit nervous because I wasn’t sure if my 13 y/o daughter would like it. She loved it and gave it a 9.5 rating! My scores are usually between 8 and a 10 so I’ll take it lol! We each had seconds and I’ll be sure to make it again.

Tara4 months ago
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Why isn’t this recipe on FOK recipe app?

Julie4 months ago
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Tara,

You can add this to the recipe box in the meal planner by clicking on the Add to Meal Planner button.

Susan Maroc5 months ago
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Easy and delicious. Plus I have soup for a few days.

Colleen Hay5 months ago
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This was delicious! I had to make some substitutions to use what I had on hand. I used mustard powder instead of seed, dried dill in place of fresh (I used less), and rice vinegar instead of white balsamic vinegar. I will definitely make this again!

Nancy Taylor5 months ago
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We had so much garden asparagus coming in at one time that I didn’t know what to do with all of it. This was absolutely delicious! The dill and mustard are subtle but add so much flavor to this soup. Great recipe!

Liz Turner5 months ago
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I am the editor in chief of FOK and I make this recipe all the time. It’s like a spring stew–light and satisfying at the same time. The whole mustard seeds and hint of cayenne really make the broth delicious.

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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