Total Time
Prep 10 mins
Cook 20 mins

My husband's favorite soup. It's really very good, and freezes well. Use vegetable stock for a vegetarian version ..

Ingredients Nutrition


  1. Put the water, chicken boullion cubes and potatoes in a large sauscepan, cover and simmer for 15 minutes.
  2. Add asparagus and garlic and cook for 5 minutes.
  3. Puree the soup in a blender until smooth.
  4. Return soup to pan, add the basil, salt and pepper.
  5. Cook until hot.
  6. Enjoy with sourdough rolls!
Most Helpful

4 5

This was fast and easy to make so I will give it 4 stars, but it was a little bland. I put a little extra bouillon in it to give it more taste. It would probably taste good with rice or small pasta in it.

5 5

I didn't have fresh aspargus, but had a jar. It was wonderful. I will try again with fresh. Thanks for sharing

3 5

Najwa, I thought this sounded good,but it just was not to my taste.It was kind of bland,it lacked something.Sorry, Darlene