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Asparagus Potato Soup

 Asparagus Potato Soup
"This creamy and comforting soup is a terrific way to warm up on a cold or rainy day," writes Sherry McKellar of Springville, Utah. Hearty bowls featuring tender potatoes and asparagus get a special touch when topped with bacon and cheddar cheese.
6-7 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 cups diced peeled potatoes
  • 1/2 pound fresh asparagus, chopped
  • 1/2 cup chopped onion
  • 2 celery ribs, chopped
  • 1 tablespoon chicken bouillon granules
  • 4 cups water
  • 1/4 cup butter, cubed
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup heavy whipping cream
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • Dash pepper
  • 12 bacon strips, cooked and crumbled
  • 3/4 cup shredded cheddar cheese

Directions

  • In a large saucepan or soup kettle, combine the potatoes, asparagus,
  • onion, celery, bouillon and water. Bring to a boil. Reduce heat;
  • cover and simmer for 15 minutes or until vegetables are tender. Stir
  • in the butter.
  • In a bowl, combine flour, cream, milk, salt and pepper until smooth;
  • add to the vegetable mixture. Bring to a boil; cook and stir for 2
  • minutes or until thickened. Garnish with bacon and cheese. Yield:
  • 6-7 servings.