Asparagus And Cheese Potato Soup Recipe

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5 votes | 6731 views

A treasure of spring -- tender, purple-tinged asparagus -- is featured in this soup. Sour cream lends a tangy flavor to this creamy delight.

Prep time:
Cook time:
Servings: 4


Cost per serving $2.33 view details


  1. In a large saucepan cook onion in hot oil until tender. Sprinkle flour over onion and stir to coat. Add the asparagus, milk, chicken broth, potatoes, salt and red pepper.
  2. Cook and stir until thickened and bubbly; reduce heat. Simmer, covered for 10 - 12 minutes or until vegetables are just tender, stirring occasionally. Add cheddar cheese, tomato and sour cream; stir until cheese melts.
  3. Yield: 5 1/2 Cups
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Nutrition Facts

Amount Per Serving %DV
Serving Size 455g
Recipe makes 4 servings
Calories 395  
Calories from Fat 225 57%
Total Fat 25.45g 32%
Saturated Fat 12.98g 52%
Trans Fat 0.12g  
Cholesterol 62mg 21%
Sodium 598mg 25%
Potassium 783mg 22%
Total Carbs 26.28g 7%
Dietary Fiber 3.2g 11%
Sugars 11.01g 7%
Protein 16.89g 27%



  • Smokinhotchef
    September 26, 2013
    This recipe sounds amazing. I like the flavor profile and I love love love asparagus, plus my family loves potato soup. I can see me making this soup within the week. I may add some lemony thyme from my herb garden to compliment the asparagus. Thanks for sharing.
    This is a variation
    1 person likes this review
    1 reply
    • Robyn Savoie
      September 26, 2013
      The addition of lemon thyme sounds like a great idea. I too grow it in my garden because I have a preference for it and it's hard to find. I'll dry it to use during our Wisconsin winters. Give us an update on how it turns out. One of these days I'm going to try replacing the cayenne pepper with ground chipotle. I love the flavor profile and like to experiment with it.

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