Ready in 45 minutes
One of our favorite soups.
Combine first 4 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until potatoes are tender. Stir in remaining ingredients; simmer, uncovered, stirring frequently, until thoroughly heated. (Do not boil.) Do not use reduced fat/salt chicken broth.
Using reduced fat broth produces a thinner product.
bonedi39 3y agoA++++ Very easy and tasty. A real hit. Used asparagus from the freezer and a shallot in place of the onion. Subbed parsley for the cilantro.
sgrishka 8y agoA unique and simple soup that is very easy to make. Rather than using canned asparagus and raw potatoes, I used some leftover fresh asparagus and red potatoes that I had roasted for dinner the day before. I enjoyed the contrast of the creamy soup with the chunks of roasted potatoes and asparagus...the flavors were great.
rjfoster 9y agoUsing reduced fat broth produces a thinner product. [I posted this recipe.]