Asparagus and Cheese Potato Soup
"Potato soup with an elegant twist! So beautifully colored -it's creaminess is hard to resist!"
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 large onion, chopped
- 4 teaspoons cooking oil
- 3 tablespoons all-purpose flour
- 2 cups asparagus spears, cut into 1-inch pieces
- 2 cups milk
- 2 cups chicken broth
- 8 ounces red potatoes, cubed
- 2 garlic cloves, minced
- 1 cup cheddar cheese, shredded
- 1⁄3 cup sour cream
directions
- In a large saucepan cook onion in hot oil over medium heat until tender. Sprinkle flour over onion and stir to coat. Add chicken broth, asparagus, milk, garlic, and potatoes.
- Cook and stir until thickened and bubbly; reduce heat.
- Simmer, covered, for 10 to 12 minutes or until vegetables are tender, stirring occasionally. Add cheddar and sour cream; stir until cheese is melted.
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Reviews
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This was an easy to make, good tasting soup. I made a half recipe and used a russett potato in place of the red since that's what I had and added a little salt and pepper. I also used the immersion blender before adding the cheese and sour cream. Made a great, light lunch! Reviewed for the Bargain Basement tag game. -
This recipe was very easy to put together, has a wonderful aroma while cooking. I too blended the soup once cooled down. Can't wait to eat! I will definatly share this with my co-workers. -
Delicious!!! This was my first attempt at a home made soup, and it turned out very well. Everything came out perfect, but I did end up adding some seasoning to taste. Made a wonderful dinner for my family during a really cold night! Served it with garlic bread for the total meal.
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This was yummy. Pureed the asparagus and most of the potatoes. For leftovers, added a little whipping cream and 1/2 cup bacon, cooked and diced. -
Really enjoyed the soup. I added a little salt and pepper and switched the sour cream for plain Greek yogurt. I also blended the soup before adding the yogurt and cheese.
Tweaks
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Really enjoyed the soup. I added a little salt and pepper and switched the sour cream for plain Greek yogurt. I also blended the soup before adding the yogurt and cheese.
RECIPE SUBMITTED BY
My husband and I are pastors who work with college students and young adults and we absolutely love it! The students are my "kids" and constantly teach me new things and keep my life interesting. I have posted many recipes here at their behest. Sometimes I think they just love me 'cause they know that can come over and get a fresh homecooked meal -a great break from their sketchy college cafeteria food!
I grew up in a beautiful, loud, fun, albeit slightly crazy, Spanish-Italian family where cooking is not just about putting food on the table -it is an art. An intense, passionate art of carefully guarded secret recipes.
So cooking is in my blood and I enjoy it immensely. I love having dinner parties just so I can whip up fancy new recipes. And the college students are always happy to be my guests!
