Soup Recipes » Asparagus Soup » Asparagus and Cheese Potato Soup

Asparagus and Cheese Potato Soup

Delicious soup starts with sautéed onion and flour in olive oil combined with asparagus spear pieces, whole milk, chicken broth, and cubed red potatoes. Soup is simmered until vegetables are tender. Sour cream and cheddar cheese are stirred in and dish is continued cooking until cheese has melted and consistency is smooth.

Ingredients -

1 large Yellow or White Onion, chopped
4 teaspoons Cooking Oil
3 tablespoons All-Purpose Flour
2 cups Asparagus Spears, cut into 1-inch pieces
2 cups Milk
2 cups Chicken Broth
8 ounces Red Potatoes, cubed
2 Garlic Cloves, minced
1 cup Shredded Cheddar Cheese
1/3 cup Sour Cream

Preparation:

1. Cook the chopped onion in a large saucepan with hot oil over medium heat, until translucent.

2. Sprinkle the flour over the sautéed onion, stirring to coat.

3. Add the next 5 ingredients.

4. Cook until the mixture is bubbly and thick, stirring constantly.

5. Reduce the heat and simmer for 12 minutes, covered, or until the mixture is tender, occasionally stirring.

6. Add the sour cream and cheddar.

7. Cook, stirring constantly, until the cheese has melted.

Soup Making Tips -
Asparagus

	Asparagus spears can vary in size and diameter. Thicker spears will often have a hard exterior near the very bottom of the base and need some prep work. Cut off the hard base, and if necessary use a vegetable peeler or paring knife to remove and hard outer skin away from the remaining base of the spear.

Soup Making Tips -
Garlic

	Garlic has intense flavor and the size of the cloves you choose can greatly impact the final flavor of your dish. When minced, a small clove of garlic will yield approximately 1/2 teaspoon, a medium clove of garlic will yield approximately 1 teaspoon, a large clove of garlic will yield approximately 2 teaspoons.

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