Asparagus and Potato Soup

  • Yield: 8 servings


4cups diced peeled red potatoes (about 3)
1cup chopped onion
4 (14 1/2-ounce cans cut asparagus, drained
1teaspoon 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.

Recipe reprinted with permission from Eating Well Through Cancer (Holly Clegg, 2016). For more from Holly, follow along at her website, Trim & Terrific


Nutritional Info *per serving

  • Calories 136
  • Fat 1g
  • Saturated Fat 0g
  • Cholesterol 2mg
  • Sodium 644mg
  • Carbohydrate 26g
  • Fiber 4g
  • Protein 9g