Cheesy Asparagus And Potato Soup Recipes

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EASY POTATO ASPARAGUS SOUP

A yummy quick cooking soup. You can sub broccoli for the asparagus, if you prefer. The recipe is from "Better Homes and Garden's Christmas Comfort and Joy".

Provided by Lorac

Categories     Potato

Time 35m

Yield 5 1/2 cups

Number Of Ingredients 12



Easy Potato Asparagus Soup image

Steps:

  • Heat oil in a large sauce pot, add onion and cook over medium heat until tender.
  • Add flour and stir to coat onions.
  • Add asparagus, milk, broth, potatoes, salt and pepper, increase heat to medium high and cook until thick and bubbling, stirring often.
  • Reduce heat to low, cover and simmer, stirring ocassionaly, 10-12 minutes or until vegetables are tender.
  • Add cheese, tomato and sour cream and simmer until cheese is melted.

4 teaspoons oil
1 large onion, chopped
3 tablespoons flour
2 cups asparagus, cut into 1 inch pieces
2 cups milk
1 (14 1/2 ounce) can chicken broth
8 ounces cubed red potatoes
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
4 ounces shredded cheddar cheese
1 small tomatoes, seeded and chopped
1/3 cup sour cream

ASPARAGUS AND CHEESE POTATO SOUP

Make and share this Asparagus and Cheese Potato Soup recipe from Food.com.

Provided by Adopted Parisian

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10



Asparagus and Cheese Potato Soup image

Steps:

  • In a large saucepan cook onion in hot oil over medium heat until tender. Sprinkle flour over onion and stir to coat. Add chicken broth, asparagus, milk, garlic, and potatoes.
  • Cook and stir until thickened and bubbly; reduce heat.
  • Simmer, covered, for 10 to 12 minutes or until vegetables are tender, stirring occasionally. Add cheddar and sour cream; stir until cheese is melted.

1 large onion, chopped
4 teaspoons cooking oil
3 tablespoons all-purpose flour
2 cups asparagus spears, cut into 1-inch pieces
2 cups milk
2 cups chicken broth
8 ounces red potatoes, cubed
2 garlic cloves, minced
1 cup cheddar cheese, shredded
1/3 cup sour cream

ASPARAGUS POTATO SOUP

"This creamy and comforting soup is a terrific way to warm up on a cold or rainy day," writes Sherry McKellar of Springville, Utah. Hearty bowls featuring tender potatoes and asparagus get a special touch when topped with bacon and cheddar cheese.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 14



Asparagus Potato Soup image

Steps:

  • In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter., In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese.

Nutrition Facts :

2 cups diced peeled potatoes
1/2 pound fresh asparagus, chopped
1/2 cup chopped onion
2 celery ribs, chopped
1 tablespoon chicken bouillon granules
4 cups water
1/4 cup butter, cubed
1/2 cup all-purpose flour
1 cup heavy whipping cream
1/2 cup milk
1/2 teaspoon salt
Dash pepper
12 bacon strips, cooked and crumbled
3/4 cup shredded cheddar cheese

CHILLED ASPARAGUS SOUP WITH GOAT CHEESE

Provided by Anne Burrell

Categories     appetizer

Time 3h

Yield 6 servings

Number Of Ingredients 9



Chilled Asparagus Soup with Goat Cheese image

Steps:

  • Coat a large saucepan with olive oil. Add the onion, celery and garlic and bring to a medium heat. Season with salt and sweat until the vegetables are very soft and aromatic, about 8 to 10 minutes.
  • Remove the tips from the asparagus and reserve. Cut the stalks of the asparagus into 1-inch lengths and add them to the pot. Sweat for 2 to 3 minutes. Add the potatoes and the stock. Taste for seasoning and add salt, if needed (it will). Bring to a boil, then reduce heat and simmer for 20 minutes.
  • On a separate burner, bring a small pot of well salted water to a boil over high heat. Have a small bowl of well salted ice water on standby. Cook the asparagus tips in the boiling water for 2 to 3 minutes. Remove them from the boiling water and plunge them immediately into the ice water. When the tips are cool, remove them from the water, pat dry and reserve.
  • In a blender or with an immersion blender, puree the asparagus stock mixture. Strain through a mesh strainer, if desired. Taste and adjust the seasonings, if needed. Chill.
  • Garnish with the reserved asparagus tips and crumbled goat cheese. Springtime delicious!

Extra-virgin olive oil
1 onion, diced
2 ribs celery, diced
3 cloves garlic, smashed and finely chopped
Kosher salt
2 bunches asparagus, stems trimmed
2 Idaho potatoes, peeled and diced
2 quarts chicken or vegetable stock
1 (4-ounce) log goat cheese, crumbled

FULLY-LOADED CHEESY POTATO SOUP WITH GINA'S SPINACH SALAD 2

Provided by Food Network

Yield Makes: 4 to 6 servings

Number Of Ingredients 37



Fully-Loaded Cheesy Potato Soup with Gina's Spinach Salad 2 image

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the garlic, carrots, celery and onions, and cook until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the saucepan to toast the flour, stirring constantly, about 2 minutes. Sprinkle with salt and pepper. Gradually whisk in the stock, and then the milk and beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potatoes are tender, 20 to 30 minutes.
  • Remove the saucepan from the heat and, using an immersion blender, puree the soup until smooth. Return the soup to low heat. Add 1 cup of the Cheddar, a handful at a time, stirring until melted and smooth after each addition. Add additional chicken stock if necessary to adjust the consistency. Sprinkle with hot sauce, Worcestershire, salt and pepper. Divide the soup among bowls and top with the remaining Cheddar, sour cream, bacon and chives. Serve with Gina's Spinach Salad with Spiced Pecans.
  • Gina's Spinach Salad
  • Spiced Pecans:
  • Spinach Salad:
  • For the pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.
  • For the salad: Whisk together the balsamic vinegar, Dijon mustard and shallots in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, salt and pepper.
  • Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.

4 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
1 onion, finely chopped
1/4 cup all-purpose flour
Salt and freshly ground black pepper
3 cups chicken stock, plus more if needed
1 cup whole milk
One 12-ounce bottle light-bodied beer
2 large russet potatoes, peeled and chopped
2 cups grated extra-sharp Cheddar (about 8 ounces)
Dash hot sauce
Dash Worcestershire sauce
Sour cream, for topping
4 slices bacon, cooked crisp, for topping
2 tablespoons chopped fresh chives, for topping
Gina's Spinach Salad with Spiced Pecans, for serving, recipe follows
2 tablespoons unsalted butter
1 teaspoon ancho chile powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Freshly cracked black pepper
1 cup pecan halves
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 small shallot, minced
3 tablespoons olive oil
Pinch sugar
Kosher salt and freshly cracked black pepper
One 10-ounce package prewashed baby spinach
4 slices bacon, cut into 1/4-inch pieces, fried crisp
4 ounces crumbled blue cheese
1 cup halved cherry tomatoes
Active Time: 20 minutes
Total Time: 2 hours 50 minutes

CHEESY GARLIC ASPARAGUS

Cheesy, garlic, roasted asparagus with mozzarella cheese is the best side dish to any meal! Low-carb, keto, and the perfect way to get your veggies in! Even non-asparagus fans love this recipe! Tastes so amazing that the whole family gets behind this one.

Provided by Michelle Kisner Culbertson

Categories     Baked Asparagus

Time 25m

Yield 4

Number Of Ingredients 6



Cheesy Garlic Asparagus image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a foil-lined baking sheet with nonstick spray.
  • Mix olive oil, garlic, salt, and pepper together in a small bowl. Arrange asparagus on the prepared baking sheet, and drizzle oil mixture over top; toss to coat.
  • Roast in the preheated oven until spears are vibrant in color and just beginning to get tender, 10 to 12 minutes. Remove from the oven and turn on the broiler.
  • Top asparagus with mozzarella cheese. Return to the oven and broil until cheese melts and becomes golden, 4 to 5 minutes.

Nutrition Facts : Calories 134.6 calories, Carbohydrate 5.6 g, Cholesterol 4.5 mg, Fat 11.4 g, Fiber 2.4 g, Protein 4.4 g, SaturatedFat 2.2 g, Sodium 46.7 mg, Sugar 2.2 g

nonstick cooking spray
3 tablespoons olive oil
4 cloves garlic, minced
kosher salt and freshly cracked black pepper to taste
1 pound fresh asparagus, trimmed
¼ cup shredded mozzarella cheese, or to taste

SLOW-COOKER CHEESY BACON-RANCH POTATO SOUP

Is it possible to fit all your favorite things into one slow cooker? We think we've come pretty close with this creamy, rich, slow-cooker potato soup.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h45m

Yield 6

Number Of Ingredients 10



Slow-Cooker Cheesy Bacon-Ranch Potato Soup image

Steps:

  • Spray 5-quart slow cooker with cooking spray. Heat 12-inch skillet over medium heat; cook bacon 10 to 15 minutes or until crispy. Transfer to paper towels to drain. Crumble 3 slices of the bacon; cover and refrigerate until ready to serve. Crumble remaining 3 slices, and transfer to slow cooker.
  • Pour all but 1 tablespoon bacon drippings out of skillet. Add onion to skillet; cook 4 to 6 minutes, stirring occasionally, until tender. Transfer onion mixture to slow cooker. Stir in broth, potatoes and ranch dressing mix.
  • Cover; cook on Low heat setting 5 to 6 hours or until bubbly and potatoes are tender.
  • Increase heat setting to High; stir in whipping cream. In small bowl, beat cornstarch and water with whisk. Beat cornstarch mixture into soup; cover and cook about 15 minutes or until slightly thickened.
  • Add Kraft™ Velveeta™ cheese to slow cooker; stir until melted. Add 1 1/2 cups of the Cheddar cheese; stir until melted. Serve soup with remaining 1/2 cup Cheddar cheese and reserved crumbled bacon.

Nutrition Facts : Calories 570, Carbohydrate 32 g, Cholesterol 135 mg, Fat 4, Fiber 2 g, Protein 23 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 9 g, TransFat 1 1/2 g

6 slices bacon
1 medium onion, chopped (1 cup)
1 carton (32 oz) Progresso™ reduced sodium chicken broth (4 cups)
3 medium Yukon Gold potatoes, diced
1 package (1 oz) Hidden Valley™ The Original Ranch™ salad dressing & seasoning mix
1 cup heavy whipping cream
2 tablespoons cornstarch
2 tablespoons water
8 oz Kraft™ Velveeta™ original cheese, cut into cubes
2 cups shredded sharp Cheddar cheese (8 oz)

CHEESY CREAM OF ASPARAGUS SOUP

Kids may not want to try a vegetable soup, but once they spoon up a mouthful of this cheesy variety, the flavor will keep them coming back for more. -Muriel Lerdal, Humboldt, Iowa

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 6 servings (1 quart).

Number Of Ingredients 9



Cheesy Cream of Asparagus Soup image

Steps:

  • Prepare asparagus according to package directions; drain and set aside. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly., Pour half the milk mixture into a blender; add half the asparagus. Cover and process until very smooth; return soup to the saucepan. Repeat with the remaining milk mixture and asparagus. Stir in the cheese, hot pepper sauce, salt and pepper; heat through (do not boil). If desired, top with roasted asparagus tips.

Nutrition Facts : Calories 261 calories, Fat 19g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 852mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 12g protein.

2 packages (12 ounces each) frozen cut asparagus
1/4 cup butter
2 tablespoons all-purpose flour
4 cups whole milk
1 cup shredded Monterey Jack cheese
4 to 5 drops hot pepper sauce
1-1/2 teaspoons salt
3/4 to 1 teaspoon pepper
Roasted asparagus tips, optional

BAKED ASPARAGUS WITH CHEESY ONION TOPPING

I never liked asparagus growing up until I tried this baked asparagus recipe that my aunt made. Now I eat it almost every week. Highly recommend this recipe for kids who are fussy about eating asparagus or vegetables. If you like asparagus, you will love this! Super easy to make.

Provided by corvettecruzer

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 40m

Yield 4

Number Of Ingredients 5



Baked Asparagus with Cheesy Onion Topping image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a large baking sheet with cooking spray.
  • Snip the white ends off of the asparagus so that all of the stalks are roughly the same length. Lay the stalks on a baking sheet so that they are all touching.
  • Drizzle asparagus stalks with olive oil. Shake the onion soup mix packet to mix up any settled ingredients; sprinkle over asparagus.
  • Bake in the preheated oven until softened and lightly browned, 25 to 35 minutes.
  • Remove from oven; sprinkle mozzarella cheese on top of the asparagus. Continue baking until cheese is melted and starting to brown, about 5 minutes more.

Nutrition Facts : Calories 92.3 calories, Carbohydrate 6.6 g, Fat 7 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 311.6 mg, Sugar 2.2 g

cooking spray
1 bunch fresh asparagus
2 tablespoons olive oil, or to taste
½ (1 ounce) package dry onion soup mix
½ cup shredded mozzarella cheese

POTATO ASPARAGUS BAKE

Many of my springtime menus include this dish, which can be made ahead, refrigerated and baked when ready.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8-10 servings.

Number Of Ingredients 9



Potato Asparagus Bake image

Steps:

  • Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, cut the tips off asparagus spears; set aside for garnish. Cut stalks into 1-in. pieces; place in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 18-20 minutes or until tender. Drain asparagus and place in a food processor or blender. Cover and process until pureed; set aside. Drain potatoes; mash and set aside., In a large saucepan, melt 1 tablespoon butter; whisk in flour until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in asparagus pieced, mashed potatoes, salt and pepper. Transfer to a greased shallow 1-1/2 quart baking dish. Top with reserved asparagus tips., Melt remaining butter; lightly brush some over top. Toss bread crumbs, Parmesan cheese and remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned.

Nutrition Facts :

1 pound potatoes, peeled and quartered
1 pound fresh asparagus, trimmed
2 tablespoons butter or margarine, divided
1 tablespoon all-purpose flour
3/4 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons dry bread crumbs
3 tablespoons grated Parmesan cheese

CHEESY ASPARAGUS AND POTATO SOUP

A wonderful warm and cozy soup for crisp fall nights and cold winter days... My daughter often requests this soup...I had lost the recipe until a member here asked me about it, since I had commented on it, in a group. So I started a mission to find it and I did!!! My daughter will be so happy to have it back! I do often add chopped mushrooms to this when I add the onion. This is best the next day! Make it when you have time, toss into refrigerator and heat to serve. Enjoy!!! :o)

Provided by Wendy Rusch @AmmaWendy

Categories     Cream Soups

Number Of Ingredients 13



Cheesy Asparagus and Potato Soup image

Steps:

  • In a large saucepan cook onion in oil over medium heat until tender. Add butter, when melted add garlic, salt and pepper, sprinkle flour over onion and stir to coat. Cooking a minute or two. Then whisk in broth and milk, add asparagus and potatoes. Cook and stir until bubbly, reduce heat, simmer covered 10-12 minutes or just until veggies are tender, stirring occasionally.
  • Remove from heat, add cheese and cream, stir until melted and well blended.
  • Makes 4-6 servings
  • *top with crumbled bacon if desired *Broccoli may be substituted for asparagus *adding chopped mushrooms when you add the onions is great!

1 large onion, diced fine
1 1/2 tablespoon(s) olive oil
2 tablespoon(s) butter
3 tablespoon(s) flour
1/2 teaspoon(s) salt or more, to taste
1/4 teaspoon(s) fresh ground black pepper or more, to taste
1 clove(s) garlic, minced fine
2 cup(s) 1" asparagus pieces
2 cup(s) milk
1 - 14.5 ounce(s) can of chicken broth or 2 cups
2 cup(s) potatoes, cubed (approx 3 medium or 4 small potatoes)
1 cup(s) cheddar cheese, shredded
1/2 cup(s) cream or sour cream

CHEESY ASPARAGUS SOUP

Asparagus lovers will be delighted with this soup. It starts with lots of cooked fresh asparagus to which I add asparagus soup.-Patricia Lockard, Rockford, Michigan

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8-10 servings.

Number Of Ingredients 6



Cheesy Asparagus Soup image

Steps:

  • In a large kettle, cook asparagus and onion in a small amount of water until tender. Drain liquid. Add all remaining ingredients; heat over medium until the cheese is melted and the soup is hot.

Nutrition Facts :

3 pounds fresh asparagus, trimmed
1 small onion, chopped
2 cans (10-3/4 ounces each) condensed cream of asparagus soup, undiluted
2 soup cans whole milk
1 jar (4-1/2 ounces) sliced mushroom, drained
3 cups shredded cheddar cheese

RICH AND CHEESY HAM AND ASPARAGUS NOODLE CASSEROLE

Whipped this up yesterday and it turned out so good I thought I'd share! A great way to use up that leftover Christmas or Easter ham lurking in the freezer! Easy to make, and sinfully delicious if I do say so myself! Enjoy! :)

Provided by Wildflour

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11



Rich and Cheesy Ham and Asparagus Noodle Casserole image

Steps:

  • In large bowl, mix together well the first 4 ingredients.
  • Gently fold in rest of ingredients except noodles and potato chips.
  • Cook noodles 1 minute less than shortest time on directions. *I cooked mine for 6 minutes.
  • Fold in noodles.
  • Pour/spoon into lightly greased 13x9 baking dish.
  • Top with crushed potato chips.
  • Bake in 350 oven for 35 minutes til bubbly!
  • *Do not precook asparagus.
  • **Can sub a 10 oz. box frozen chopped broccoli, thawed and drained, for the asparagus if preferred.

1.5 (10 3/4 ounce) cans cream of mushroom soup
1 1/4 cups sour cream
1/3 cup milk
2 cups shredded kraft Italian cheese blend (8 oz. package)
3 cups cooked ham, cubed bite-sized
1 (4 1/2 ounce) jar Green Giant sliced mushrooms, drained
1 teaspoon instant minced onion
fresh coarse ground black pepper, to taste
1 1/2 cups raw asparagus, cut into 1-inch pieces
3 cups uncooked wide or dumpling egg noodles
1 1/2-2 cups finely crushed ruffles potato chips

OVEN ROASTED RED POTATOES AND ASPARAGUS

This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!

Provided by THREDDIES

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 1h

Yield 6

Number Of Ingredients 8



Oven Roasted Red Potatoes and Asparagus image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
  • Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

Nutrition Facts : Calories 149.1 calories, Carbohydrate 23.5 g, Fat 4.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 650.5 mg, Sugar 2.8 g

1 ½ pounds red potatoes, cut into chunks
2 tablespoons extra virgin olive oil
8 cloves garlic, thinly sliced
4 teaspoons dried rosemary
4 teaspoons dried thyme
2 teaspoons kosher salt
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
ground black pepper to taste

CREAMY ASPARAGUS POTATO SOUP

This creamy asparagus potato soup is perfect for a cold day. Quick, very easy, and delicious!

Provided by Kara

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 8



Creamy Asparagus Potato Soup image

Steps:

  • Combine potatoes, chicken broth, onion, salt, and nutmeg in a large pot.
  • Bring to a boil; reduce heat and simmer, covered, until potatoes are just tender, 8 to 10 minutes. Add asparagus and return to a boil. Reduce heat; simmer, covered, until vegetables are tender, about 5 minutes.
  • Stir in heavy cream and cream cheese until melted, making sure soup does not boil any more.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 24.7 g, Cholesterol 101.3 mg, Fat 27.9 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 16.9 g, Sodium 774.4 mg, Sugar 2.6 g

3 medium russet potatoes, peeled and chopped
1 ¾ cups chicken broth
⅓ cup chopped onion
1 teaspoon kosher salt
⅛ teaspoon ground nutmeg
1 (12 ounce) package frozen cut asparagus
1 ½ cups heavy cream
4 ounces whipped cream cheese

CHEDDAR ASPARAGUS SOUP

This comes from The Court House and Jail Restaurant in Woodstock, Illinois. It appeared in the R.S.V.P. Letters to the Editor section of a June 1984 Bon Apetit.

Provided by Leslie in Texas

Categories     Cheese

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14



Cheddar Asparagus Soup image

Steps:

  • Melt butter in large skillet over medium heat.
  • Add onion and celery and cook, stirring, until tender but not browned, about 8 minutes.
  • Reduce heat to low, add flour and cook, stirring frequently, until frothy, about 5 to 10 minutes.
  • Blend in chicken stock and bay leaf; reduce heat to medium-low.
  • Add Sherry,hot pepper sauce, Worcestershire, dry mustard, and freshly ground pepper to taste and simmer 20 minutes.
  • Add asparagus and continue cooking until tender, about 10 minutes.
  • Stir in cheese and parsley and cook until cheese is melted, 5 to 10 more minutes.
  • Ladle soup into heated bowls and serve immediately.

3 tablespoons butter (3/4 stick)
3/4 cup onion, finely chopped
3/4 cup celery, finely chopped
1/2 cup all-purpose flour
6 cups rich chicken broth, heated to a simmer (preferably homemade)
1/2 teaspoon crumbled bay leaf
1/4 cup sherry wine
1 dash hot pepper sauce
1 dash Worcestershire sauce
1 pinch dry mustard
fresh ground pepper
1 lb small asparagus, trimmed and cut into 1/2 inch slices
10 ounces mild cheddar cheese, shredded
1 1/2 teaspoons fresh parsley, chopped

CHEESY POTATO SOUP II

A simple, cheesy potato soup. This soup takes less than an hour to make. You can break up the potatoes with a fork if you want a thicker soup.

Provided by Joan Zaffary

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 9

Number Of Ingredients 9



Cheesy Potato Soup II image

Steps:

  • Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
  • Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
  • In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.

Nutrition Facts : Calories 449.3 calories, Carbohydrate 42.6 g, Cholesterol 69.8 mg, Fat 24 g, Fiber 5 g, Protein 17.3 g, SaturatedFat 15 g, Sodium 759.5 mg, Sugar 6.1 g

6 tablespoons unsalted butter
1 ½ cups chopped onions
1 ½ cups chopped celery
4 cups water
8 potatoes, peeled and cubed
15 slices American cheese - broken into pieces
4 tablespoons all-purpose flour
2 ⅓ cups milk
2 tablespoons chopped fresh parsley

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From preprod.tasteofhome.com


CHEESY ASPARAGUS STUFFED CHICKEN RECIPE | THE RECIPE CRITIC
Instructions. Preheat the oven to 375 degrees. Slice the chicken in half about ¾ of the way. Open the chicken and pound each side to be about ¼ inch thick. Stuff the chicken breasts each with 2 slices of cheese, and 3 asparagus stalks. Fold the chicken oven and secure it with toothpicks around the edges.
From therecipecritic.com


UNBELIEVABLY EASY POTATO SOUP RECIPE - FOOD.COM
DIRECTIONS. Peel and cube potatoes. Put in a saucepan along with the onions and celery. Add water, but don't quite cover the vegetables. Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.
From food.com


EASY CHEESY POTATO BACON SOUP - BAKING MISCHIEF
Use a potato masher or spatula to roughly smash about half of the potatoes in the pot. In a medium pot, over medium heat, melt butter and then add flour. Cook, whisking continuously, until flour begins to turn lightly golden, about 1 minute. Slowly drizzle in milk, whisking constantly as you go to whisk out any lumps.
From bakingmischief.com


CHEESY ASPARAGUS CASSEROLE RECIPE — EATWELL101
1. Preheat your oven to 425°F (220°C). Lightly grease a baking dish with oil or spray. 2. Arrange asparagus in the baking dish and top with onion, minced garlic, Italian seasoning, red chili pepper flakes, salt and pepper. 3. In a large bowl mix together softened cream cheese and broth.
From eatwell101.com


CHEESY ASPARAGUS RECIPE | EATINGWELL
Step 1. Preheat oven to 400 degrees F. Arrange asparagus in a 9-by-13-inch baking dish. Combine cream, garlic, pepper and salt in a small bowl; drizzle over the asparagus. Sprinkle mozzarella, Parmesan and crushed red pepper evenly over the asparagus.
From eatingwell.com


CHEESY CHICKEN, ASPARAGUS, BACON, AND MUSHROOM SHELLS
Instructions. Cook the shells according to package directions. Drain and set aside. Meanwhile, chop the (uncooked) bacon into small pieces. Trim the ends of the asparagus and cut into 2 inch pieces. Add the bacon pieces to a skillet and cook for 3 …
From therecipecritic.com


OUR TOP 10 ASPARAGUS SOUPS OF ALL TIME I TASTE OF HOME
Asparagus Soup with Lemon Creme Fraiche. A fresh and easy asparagus soup, pureed until it's smooth, is a definite winner. Serve it warm or chilled depending on the weather.—Fern Vitense, Tipton, Iowa. Go to Recipe. 2 / 10. Taste of Home.
From tasteofhome.com


CHEESY POTATO SOUP WITH BACON | SOUTHERN LIVING
1 (12-oz.) pkg. bacon, roughly chopped. 3 pounds russet potatoes, peeled and cut into 1⁄4-inch pieces (7 to 8 cups) 2 cups chopped yellow onion (from 1 large onion) 3 tablespoons butter. 3 small garlic cloves, chopped. 1/4 cup all-purpose flour. 1 teaspoon kosher salt. 1/2 teaspoon black pepper. 6 cups chicken broth.
From southernliving.com


CHEESY ASPARAGUS CASSEROLE - PARADE.COM
Sauté onion in butter until soft. Add Velveeta cheese, cream of mushroom soup, milk and pepper. Cook on low until creamy. Add asparagus and rice. Transfer to a buttered 9-by-13-inch pan. Top with ...
From parade.com


10 BEST ASPARAGUS CHEESE CASSEROLE RECIPES - YUMMLY
sour cream, cooked chicken, garlic powder, cheddar cheese, cream of chicken soup and 5 more Grilled Cheese Casserole Pork butter, russet potatoes, Roma tomatoes, cheddar cheese, fully-cooked boneless ham and 4 more
From yummly.com


SHEET-PAN CHEESY HASSELBACK HAM, POTATOES AND ASPARAGUS
Add potatoes; toss to coat. Place potatoes skin sides down in single layer in pan around ham. Roast 26 to 30 minutes or until tender when pierced with knife. Remove from oven; stir. 4. Add asparagus and remaining 1 tablespoon butter to same bowl, and toss to coat; arrange in single layer in pan next to potatoes.
From tablespoon.com


CHEESY CREAM OF ASPARAGUS SOUP BEST RECIPES
How to cook asparagus for Soup? Watch how to make this recipe. Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender.
From findrecipes.info


CHEESY BAKED ASPARAGUS RECIPE - PILLSBURY.COM
Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with cooking spray. 2. In medium bowl, mix 1 jar (16 oz) Alfredo pasta sauce and 1 cup shredded Italian cheese blend (4 oz). Have ready 2 bunches (2 lb) fresh asparagus spears, woody ends removed. 3. In baking dish, place one-third of the asparagus spears in single layer, and top ...
From pillsbury.com


MEATLESS MONDAY: CHEESY ASPARAGUS CHOWDER IS YOUR FAVORITE NEW …
Directions: Use a spiral peeler to create long curls from the reserved carrot. Set aside for garnish. To a large stockpot over medium heat, add the olive oil and butter. When the butter has melted ...
From sheknows.com


CREAMY ASPARAGUS PEA SOUP | MINIMALIST BAKER RECIPES
Preheat oven to 400 degrees F (204 C) and spread asparagus on a bare baking sheet. Drizzle with oil of choice and season lightly with salt and pepper. Toss to coat. Roast for 15 minutes, then set aside. If making croutons, reduce heat to 325 degrees F at this time. Heat a large saucepan or pot medium heat.
From minimalistbaker.com


CHEESY BAKED ASPARAGUS RECIPE - THE RECIPE CRITIC
Instructions. Preheat the oven to 400 degrees. In a 9×13 inch dish add the heavy cream to the bottom. Add the asparagus and salt and pepper. Top with cheese and grated parmesan. Bake for 15-20 minutes or until cheese is bubbly and asparagus is tender.
From therecipecritic.com


VEGAN CHEESY POTATO AND ASPARAGUS SOUP » I LOVE VEGAN
Instructions. Heat butter or oil over medium heat. Add onion, celery, carrot, garlic, asparagus, potatoes, and salt. Sauté, stirring often, for 5 minutes. Sprinkle flour over the vegetables, stir, and cook for 1 minute. Add vegetable broth and turn heat up to medium-high.
From ilovevegan.com


CHEESY BACON & ASPARAGUS PASTA - THE KITCHEN MAGPIE
In a large skilled on medium high heat, cook bacon until crispy. Remove the bacon and drain on paper towels.Drain off most of the bacon fat and place skillet back onto the stove, again on medium heat. Add the butter, shallots & garlic, cook until the shallots soften then add wine. Cook for approximately 4-5 minutes.
From thekitchenmagpie.com


CREAMY POTATO AND ASPARAGUS SOUP | BETTER HOMES & GARDENS
Cook for 5 to 6 minutes or until asparagus is crisp-tender, stirring occasionally. Step 3. Coarsely chop bacon and place in a microwave-safe pie plate. Drizzle bacon with honey; cover with vented plastic wrap. Just before serving, microcook on 100 percent power (high) for 30 seconds. Step 4. To serve, ladle soup into bowls and top with ...
From bhg.com


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