Asparagus Red Potato Soup

Asparagus Red Potato Soup

3 reviews, 4.7 star(s). 100% would make again

Ready in 45 minutes

One of our favorite soups.


14 1/2 ounces chicken broth; undiluted
3 medium red potatoes; peeled and diced
1/3 cup Onions; chopped
1/8 teaspoon Ground nutmeg
1 1/4 cups Half and half
10 1/2 ounces cut asparagus; drained
5 ounces processed pimiento cheese spread

Original recipe makes 6



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.

Verified by stevemur
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A++++ 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.
bonedi39 3y ago

A 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.
sgrishka 8y ago

Using reduced fat broth produces a thinner product. [I posted this recipe.]
rjfoster 9y ago

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