Cheesy Asparagus and Potato Soup

Wendy Rusch


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

How to Make Cheesy Asparagus and Potato Soup


  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!

Printable Recipe Card

About Cheesy Asparagus and Potato Soup

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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