Asparagus Potato Soup

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Asparagus Potato Soup


  • 2 C. potatoes diced and peeled
  • 1/2 lb. fresh asparagus chopped
  • 1/2 C. chopped onion
  • 2 celery ribs chopped
  • 1 T. chicken bouillon granules
  • 4 C. water
  • 1/4 C. butter
  • 1/2 C. all-purpose flour
  • 1 C. whipping cream
  • 1/2 C. milk
  • 1/2 tsp. salt
  • dash pepper
  • 12 bacon strips cooked and crumbled
  • 3/4 C. shredded Cheddar cheese


  • In a large saucepan or soup kettle, combine potatoes, asparagus, onion, celery, bouillon granules and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in 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.