Sunday, April 4, 2010

Asparagus Potato soup

I admit I take way too many pictures of soup.
Don't judge me.

Anyhow, this is asparagus potato soup. We made it and loved it.
I got the recipe at

Here is it: 
(What I did different: I didn't use bacon as Sam is allergic. I didn't do the water or boullion granules, I used chicken broth instead and I didn't have whipping cream so I used evaporated milk, the entire small can, and it was fabulous.)



  • 2 cups diced peeled potatoes
  • 1/2 pound fresh asparagus, chopped
  • 1/2 cup chopped onion
  • 2 celery ribs, chopped
  • 1 tablespoon chicken bouillon granules
  • 4 cups water
  • 1/4 cup butter or margarine
  • 1/2 cup all-purpose flour
  • 1 cup whipping cream
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • Dash pepper
  • 12 bacon strips, cooked and crumbled
  • 3/4 cup shredded Cheddar cheese


  1. In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter.
  2. In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese. 

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