Jan's Cream of Asparagus Soup for the Crock Pot

"I found this on the 'net... posted in reply to a request. Jan's Cream of Asparagus Soup for the Crock pot This is not a low-fat recipe, but hey, asparagus is a good excuse to splurge. Note: This is for a 5-quart crock pot, which is larger than the usual. Cut down the proportions if you have a smaller crock pot."
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Ready In:
7hrs 15mins




  • Break off and discard the tough, thick end of each asparagus spear.
  • Chop the spears into 1/4-inch slices and add to the crock pot along with all remaining ingredients down to and including the white pepper.
  • Add water to within 1 inch of the top of the crock pot.
  • Cover the crock pot and cook on high for 6-7 hours.
  • About two hours before serving, use a slotted spoon to remove most of the vegetables to a blender.
  • Use a ladle to add some of the liquid from the crock pot to the blender.
  • Puree the mixture and add back in to the crock pot.
  • Repeat once or twice more as necessary (you can leave some of the pieces in the crock pot for effect.) Add approximately 1 cup of the half-and-half to the crock pot.
  • Add the corn starch to the remaining half-and-half in the carton.
  • Close the carton well and shake vigorously.
  • Add the mixture to the crock pot.
  • Continue to cook on high for 1 hour, stirring occasionally.
  • Serve in bowls with a dollop of sour cream and chopped chives sprinkled on the sour cream.

Questions & Replies

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  1. sunnycooks
    Too many ingredients - we couldn't taste the asparagus at all and I added 2 cans of asparagus to the recipe. I omitted one onion and used only 2 very small potatoes and 6 teaspoons of bouillon, no tarragon and no basil. The soup was okay but was not cream of asparagus.
  2. mindynicole7
    Delish!! I left out the tarragon and it could have been thickened just a little. But it really tastes like restaurant quality soup!!! And it was SUPER easy. I even used an immersion blender to puree and was done in about 30-45 seconds with that step.
  3. TrinkDawg
    My wife and I really enjoyed this soup. It was very tasty and filling, and quite easy to make. I changed two things in the recipe when I made this: I omitted the tarragon (wife does not like the flavor), and I used fat free half-and-half (lower Weight Watchers points). I measured the water that I added, and it wound up being 3 quarts. I also typed the recipe into Weight Watchers and it turned out to be 1 point per cup with my modifications. Easy to make + low points + great taste = 5 stars. Thanks for posting this.


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