Recipe by Bev I Am

I found this recipe in a 1998 issue of Southern Living Magazine. It is quite versatile in that you could add chicken and/or mushrooms, or use vegetable broth in place of the chicken to make it to your own taste.

Ingredients Nutrition


  1. Peel and cube potatoes.
  2. Chop onion and celery; mince garlic.
  3. Melt butter in a Dutch oven; add onion, celery, and garlic, and sauté until tender.
  4. Stir in potato, asparagus, and next 5 ingredients; bring to a boil.
  5. Cover, reduce heat, and simmer 30 minutes; cool.
  6. Process asparagus mixture with an immersion blender until smooth (or in batches in a blender or food processor until smooth); return mixture to Dutch oven.
  7. Add milk, and cook, stirring often, just until soup is thoroughly heated.
  8. Serve hot or chilled with a dollop of sour cream, if desired.
  9. Note: If serving hot and you are a cheese lover, add in the optional shredded cheese and stir to melt and blend before serving. Serve with additional shredded cheese with optional sour cream on top to garnish.

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