"To eat is a necessity, but to eat intelligently is an art." - La Rochefoucauld

Tuesday, November 23, 2010

Potato Asparagus Soup

This recipe was lovingly stolen from my girl, Maria. Thanks, Ria! It is tasty, healthy and easy all in one. It is so hard to find all three qualities in one recipe. Enjoy!


  • 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 (I used one cube)
  • 4 cups water
  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 1 cup whipping cream
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • Dash pepper
  • 4 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.

*** I recommend spicing it up a bit. Maybe add some garlic cloves??
***I used whole wheat flour and it tasted great.
***If your making your own chicken stock, you can use that instead of the bouillon. I keep the chicken stock in BPA free ice cube trays. I scoop them out frozen and add them to soups, rice and other recipes that call for broth/bouillon. It will give the recipe some added nutrition.

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