Cheesy Asparagus and Potato Soup
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.
1 largeonion, diced fine
1 1/2 Tbspolive oil
1/2 tspsalt or more, to taste
1/4 tspfresh ground black pepper or more, to taste
1 clovegarlic, minced fine
2 c1" asparagus pieces
1 - 14.5 ozcan of chicken broth or 2 cups
2 cpotatoes, cubed (approx 3 medium or 4 small potatoes)
1 ccheddar cheese, shredded
1/2 ccream or sour cream
How to Make Cheesy Asparagus and Potato Soup
- 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.
- Remove from heat, add cheese and cream, stir until melted and well blended.
- Makes 4-6 servings
- *top with crumbled bacon if desired
*Broccoli may be substituted for asparagus
*adding chopped mushrooms when you add the onions is great!