Asparagus and Cheese Potato Soup

Total Time
35mins
Prep 10 mins
Cook 25 mins

Potato soup with an elegant twist! So beautifully colored -it's creaminess is hard to resist!

Ingredients Nutrition

Directions

  1. 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.
  2. Cook and stir until thickened and bubbly; reduce heat.
  3. Simmer, covered, for 10 to 12 minutes or until vegetables are tender, stirring occasionally. Add cheddar and sour cream; stir until cheese is melted.

Reviews

(5)
Most Helpful

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.

StacyMD187373 November 22, 2009

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.

BBoop's Daughter May 15, 2011

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.

cmargheim December 18, 2009

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