Cheesy Asparagus and Potato Soup

★★★★★ 4 Reviews
AmmaWendy avatar
By Wendy Rusch
from Cameron, WI

A wonderful warm and cozy soup for crisp fall nights and cold winter days... My daughter often requests this soup...I had lost the recipe until a member here asked me about it, since I had commented on it, in a group. So I started a mission to find it and I did!!! My daughter will be so happy to have it back! I do often add chopped mushrooms to this when I add the onion. This is best the next day! Make it when you have time, toss into refrigerator and heat to serve. Enjoy!!! :o)

VIDEO PLAYER
serves 4-6
method Stove Top

Ingredients

  •   1 large
    onion, diced fine
  •   1 1/2 Tbsp
    olive oil
  •   2 Tbsp
    butter
  •   3 Tbsp
    flour
  •   1/2 tsp
    salt or more, to taste
  •   1/4 tsp
    fresh ground black pepper or more, to taste
  •   1 clove
    garlic, minced fine
  •   2 c
    1" asparagus pieces
  •   2 c
    milk
  •   1 - 14.5 oz
    can of chicken broth or 2 cups
  •   2 c
    potatoes, cubed (approx 3 medium or 4 small potatoes)
  •   1 c
    cheddar cheese, shredded
  •   1/2 c
    cream or sour cream

How To Make

  • 1
    In a large saucepan cook onion in oil over medium heat until tender. Add butter, when melted add garlic, salt and pepper, sprinkle flour over onion and stir to coat. Cooking a minute or two. Then whisk in broth and milk, add asparagus and potatoes. Cook and stir until bubbly, reduce heat, simmer covered 10-12 minutes or just until veggies are tender, stirring occasionally.
  • 2
    Remove from heat, add cheese and cream, stir until melted and well blended.
  • 3
    Makes 4-6 servings
  • 4
    *top with crumbled bacon if desired *Broccoli may be substituted for asparagus *adding chopped mushrooms when you add the onions is great!