Asparagus and Potato Soup

Kitchen Tested
  • Yield 8 servings

By combining the ever-popular potato soup with asparagus, you have a glorious creation.


4 cups diced peeled red potatoes (about 3)
1 cup chopped onion
4 (14 1/2-ounce cans cut asparagus, drained
1 teaspoon minced garlic
1 (12-ounce) can evaporated skimmed milk
Salt and pepper


  1. Place potatoes and onion in salted water and bring to boil. Reduce heat to medium and cook until tender, about 15 minutes. Promptly drain.
  2. Drain asparagus, but keep juice from two cans. In a large bowl, combine asparagus, garlic, potatoes and onion.
  3. Puree asparagus/potato mixture in batches in a food processor. Gradually add in milk. If mixture is too thick add splashes of asparagus juice until desired consistency is reached. Add salt and pepper to taste.




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