Asparagus Potato Soup Recipe

5 2 3
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Asparagus Potato Soup Recipe

Read Reviews
5 2 3
Publisher Photo
"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.
MAKES:
6-7 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-7 servings
TOTAL TIME:
Prep/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 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.
Originally published as Asparagus Potato Soup in Quick Cooking March/April 2001, p22

  • 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 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
  1. 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.
  2. 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.
Originally published as Asparagus Potato Soup in Quick Cooking March/April 2001, p22

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MY REVIEW
Kimbra76 User ID: 3608554 35389
Reviewed May. 3, 2010

"I completely cut the salt from the recipe - it doesn't need any with the bacon, cheese and bouillon added. And I added garlic. Super yummy!!"

MY REVIEW
daisey5 User ID: 146806 35388
Reviewed Feb. 4, 2010

"I used fat free half and half in place of the whipping cream and 2% milk . It was still good."

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