Slow Cooker Foodie

Slow Cooker Cream of Asparagus Soup

Easy slow cooker cream of asparagus soup recipe, homemade with simple ingredients. Full of potatoes, leeks, garlic, basil and chives. Super silky smooth and creamy!

Creamy soups are a favorite around here, especially when the weather gets cooler. They are hearty, filling, and just what you need to warm up on a crisp Fall or Winter day. Since cool weather can sometimes last forever, you better keep these other recipes up your sleeve too: Slow Cooker Carrot Soup and Slow Cooker Pumpkin Soup.

Easy Slow Cooker Cream of Asparagus Soup Served in Black Bowl- Overhead Shot

How to make slow cooker cream of asparagus soup recipe from scratch?

  1. Add ingredients in crockpot- This includes asparagus, leeks, garlic, basil, chives, potatoes, salt, pepper, broth.
  2. Cover- And cook.
  3. Puree soup- With a hand-held immersion blender.
  4. Add toppings– And serve warm.

What to serve with best asparagus potato leek soup?

This soup is a meal in itself, but it can also be served alongside bread or salad.


  • Bagguette
  • French bread
  • Artisan bread
  • Biscuits
  • Hard rolls
  • Bread sticks


  • Coleslaw
  • Green leaf salads
  • Pasta salads

Adding meat to this dish can bring in protein and a new flavor:

Soup toppings

  • Sautéed asparagus tips
  • Bacon bits
  • Croutons
  • Green onions
  • Sour cream
  • Plain greek yogurt
  • Cherry tomatoes
  • Lemon zest
  • Spices like pepper or ground cumin or coriander
  • Red chili flakes
  • Heavy cream
  • Fresh herbs
  • Shredded cheese
  • Hot sauce
  • Toasted seeds and nuts

Can you cook the ends of asparagus?

I don’t recommend eating the ends, because they are tough, stringy, and not flavorful. You can simply cut off those pieces, discard them, then use the rest for the soup.

Why is my asparagus soup stringy?

It is likely you added the ends or stem part of the asparagus that is tough and stringy. Discard these pieces and be sure to use only the top three quarters of the stalk next time.


Add chicken- In order to add more protein to the soup and bring in a heartier, more filling meal. It can also change or enhance the overall flavor.

Roasted asparagus soup- For a deeper, more flavorful version, roast the asparagus with some olive oil, salt, and pepper in the oven on a sheet pan at 350 degrees F for 25 minutes before adding to the crockpot.

Add other veggies– You can add to the asparagus with other tasty vegetables, such as broccoli, spinach, cauliflower, carrots, or corn.

Heavy cream substitute- You can use sour cream or full fat Greek yogurt, but keep in mind that the end result will be a bit more tangy. You can also use full fat milk, evaporated milk, coconut milk, or almond milk, but these last 2 will bring in additional, subtle flavors.

Try other herbs- Such as oregano, parsley, rosemary, thyme, bay leaf, cloves, or sage.

Leeks substitute- If you don’t have any leeks on hand, you can also use yellow or white onions, green onions, shallots, or scallions.

Chicken broth substitute– Vegetable broth can be used as a vegetarian option for your soup.

Tips and techniques

How to thicken soup? Mix in a cornstarch slurry consisting of equal parts corn starch and water. Another method is to cook on stovetop on medium heat until excess liquid is reduced to your desired consistency.

How to make soup thinner? Add water or broth and mix into the soup until it reaches your desired consistency.

How to puree soup? I prefer to use a hand-held immersion blender, because it is easier and faster, but you can also use a regular blender. It will just need to be done in batches, takes more time, and is a bit of a hassle.

Use low sodium broth– Because you don’t want your soup to be so salty it is no longer palatable. By using broths with low salt content, you can control the salty flavor much more efficiently.

Start with 2.5 cups of broth– Only add more, if necessary, during or after blending, because you don’t want your soup to be too thin. This takes away from its creamy value.

Don’t use white portion of leeks– Because it will reduce the green color of the soup. Also, If you choose to substitute with onions, they will have the same lightening effect.

Add depth of flavor– By sautéing the asparagus, leeks, garlic, basil, and chives before adding them to the crockpot.

Do you serve this soup cold or hot? This soup is best served hot, immediately after it is out of the pot. However, you can eat it cold if you prefer.


Refrigerator- Leftovers can be stored in a sealed container in the fridge for 3 days.

Freezer- When freezing this soup, I recommend leaving out the cream, because dairy products separate after freezing. Also, leave off toppings until you are ready to serve. You can freeze this for 1 month, then thaw, mix in heavy cream and heat before serving.

Reheat– In microwave or stovetop.

More slow cooker soup recipes

Slow Cooker Asparagus Soup

Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Easy slow cooker cream of asparagus soup recipe, homemade with simple ingredients. Full of potatoes, leeks, garlic, basil and chives. Super silky smooth and creamy!
Yield: 4 People


  • 2 pounds Asparagus, Washed, Woody stems removed, Cut into 2 inch pieces
  • 1 cup Leeks, Washed, Patted dry, Finely chopped, Only use the green parts and discard the white part, Can be replaced with onions but the color of soup will be lighter
  • 2 cloves Garlic , Finely minced
  • 2 tbsp Basil, Fresh, Finely chopped
  • 1 tbsp Chives, Fresh, Finely chopped
  • 2 cups Potatoes, Peeled, Diced into 1 inch cubes
  • Salt, To taste
  • Pepper, To taste
  • 2.5-3 cups Chicken broth, Low sodium, Start with 2.5 cups and add more if necessary, Can be replaced with vegetable broth
  • 1/3-1/2 cup Heavy cream, Adjust according to your preference
  • 1/4 tsp Red chili flakes, Optional, For topping
  • 1 tbsp Pumpkin seeds, Optional, For topping
  • 2 tbsp Additional heavy cream, Optional, For creating swirls


  • In a large crockpot (6 quart or larger), add asparagus, leeks, garlic, basil, chives, potatoes, salt, pepper, broth.
  • Mix until combined.
  • Cover and cook on Low heat for 5-6 hours or until potatoes are tender.
  • Remove lid and use a hand-held immersion blender to puree soup until silky smooth.
  • Add more broth (if necessary) to thin out the soup to your desired consistency.
  • Stir in heavy cream.
  • Add toppings of your choice like red chili flakes, pumpkin seeds or swirls of heavy cream.
Course: Main Course
Cuisine: American
Author: Abeer Rizvi

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