Asparagus Potato Soup is a hearty, creamy comfort dish that combines fresh spring asparagus, tender potatoes, and cheddar cheese for a rich and satisfying bowl. This recipe reflects mid-20th-century American home cooking, where canned or powdered bouillon was common and whipping cream brought an indulgent texture. Crisp bacon and shredded cheddar cheese on top add savory flair, making this soup ideal for chilly evenings or a cozy weekend lunch.
Ingredients
- 2 cups potatoes (peeled and diced )
- ½ lb fresh asparagus (chopped)
- ½ cup onion (chopped )
- 2 celery ribs (chopped)
- 1 tbsp chicken bouillon granules
- 4 cups water
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 cup whipping cream
- ½ cup milk
- ½ tsp salt
- 1 dash pepper
- 12 strips bacon (cooked and crumbled)
- ¾ cups cheddar (shredded)
Instructions
Step 1: Simmer the Vegetables
- Combine potatoes, asparagus, onion, celery, bouillon granules, and water in a large pan.
- Bring to a boil.
- Reduce heat and simmer uncovered for 15 minutes, or until vegetables are tender.
Step 2: Make the Roux
- In a small saucepan, melt butter over medium heat.
- Whisk in flour until smooth.
Step 3: Add Cream and Milk
- Slowly whisk in whipping cream and milk until smooth and fully combined.
- Stir in salt and a dash of pepper.
Step 4: Combine and Thicken
- Add the cream mixture to the vegetable mixture.
- Cook and stir over medium heat for 2 minutes or until thickened.
Step 5: Finish and Serve
- Remove from heat.
- Top each serving with crumbled cooked bacon and shredded cheddar cheese.
Tips
- Add extra cheddar for a richer, more decadent soup.
- Swap bacon for ham or leave it out for a vegetarian version.
- Purée half the soup for a thicker, creamier consistency.
- Use half-and-half instead of whipping cream for a lighter option.
- Add fresh herbs such as thyme or parsley for extra flavor.
- Substitute vegetable bouillon for chicken bouillon if desired.
- Stir in a splash of white wine before simmering for depth.
- Add mushrooms or leeks for a more robust vegetable profile.
- Top with croutons instead of bacon for added crunch.
- Use Yukon Gold potatoes for a creamier texture.
Nutrition
Calories: 305kcalCarbohydrates: 24gProtein: 9gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 58mgSodium: 780mgPotassium: 620mgFiber: 3gSugar: 6gVitamin A: 1450IUVitamin C: 14mgCalcium: 155mgIron: 1.6mg
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