Cheesy Asparagus and Potato Soup

Wendy Ruscjh


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)

★★★★★ 3 votes
Stove Top


1 large
onion, diced fine
1 1/2 Tbsp
olive oil
2 Tbsp
3 Tbsp
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
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


1In 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.
2Remove from heat, add cheese and cream, stir until melted and well blended.
3Makes 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!

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy