This smooth and tasty soup is perfect with a simple grilled cheese sandwich or as a first course in a meal. It is also my go-to soup when I'm under the weather. Also freezes well!
Saute onions in butter until translucent. Stir in potatoes and chicken broth; bring to a boil. Cover and simmer 20 minutes. or until potatoes are tender. Add asparagus and cook about 5 minutes, until tender. Temove from heat. aBlend in blender ( in batches) until smooth. Season and serve hot or cold.
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 45 | ||
Calories from Fat: 18 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 5.1mg | 2 % | |
Sodium 157.6mg | 5 % | |
Potassium 187.2mg | 5 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 4.7g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 45
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