Asparagus & Cheese Potato Soup

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

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  • 1 large onion, chopped
  • 4 teaspoons cooking oil
  • 3 tablespoons all-purpose flour
  • 2 cups 1-inch pieces asparagus spears or broccoli flowerets
  • 2 cups milk
  • 1 14 1/2 ounce can chicken broth
  • 8 ounces red potatoes, cubed (about 1-1/2 cups)
  • 1/8 teaspoon ground red pepper
  • 1 cup shredded sharp cheddar cheese (4 ounces)
  • 1 small tomato, seeded and chopped
  • 1/3 cup dairy sour cream
  • 1/4 teaspoon salt
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How to Make Potato Soup

When you are in the mood for a warm comfort food on a fall day soup is at the top of the list. This potato soup recipe is a perfect fit and a healthier choice since it replaces cream with fat free milk.

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.
Cook and stir until thickened and bubbly; reduce heat. Simmer, covered, for 10 to 12 minutes or until vegetables are just tender, stirring occasionally. Add cheddar cheese, tomato, and sour cream; stir until cheese melts. Makes 4 main-dish servings.

nutrition information

Per Serving: cal. (kcal) 383, Fat, total (g) 21, chol. (mg) 48, sat. fat (g) 11, carb. (g) 31, fiber (g) 3, pro. (g) 18, vit. A (RE) 288.46, vit. C (mg) 33.07, sodium (mg) 730, calcium (mg) 343.29, iron (mg) 2.7, Percent Daily Values are based on a 2,000 calorie diet
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