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You are here: Home » Blog » Real Food » Creamy Spring Asparagus and Potato Soup
Creamy Spring Asparagus and Potato Soup 1

Creamy Spring Asparagus and Potato Soup

June 14, 2018     Keeper of the Home    Leave a Comment

Thiscreamy spring asparagus and potato soup is one of our favorite and most amazing spring time recipes that uses delicious, fresh asparagus from the garden… and I make it right in my Vitamix! This recipe serves 8 hungry people who are looking for something to tantalize their taste buds and fill their stomachs. They won’t even KNOW it’s healthy. I adapted recipe is adapted from Sue Gregg’s Soups and Muffins cookbook which I highly recommend!

Creamy Spring Asparagus and Potato Soup 1
Print Recipe
4.5 from 2 votes

Creamy Spring Asparagus and Potato Soup Recipe

Course: Appetizer
Servings: 8
Author: Ann Timm

Ingredients

  • 1 quart chicken broth
  • 2 lbs fresh asparagus from your garden is best!
  • A BIG handful of baby spinach or more!
  • 3 medium sized potatoes diced. (And by all means...leave those skins on!!)
  • 1 large sweet vidalia onion chopped
  • 2 celery stalks chopped
  • 1 quart warm milk
  • 4 T. butter
  • 2 T. flour
  • 1 1/2 t. salt

Instructions

  • Throw the first six ingredients in a stock pot and simmer for 10 minutes.
  • Puree in your Vitamix or Blendtec, and then pour back into the stock pot.
  • Now put the warm milk, butter, flour and salt into your Vitamix or Blendtec and whiz away until smooth.
  • Pour milk mixture into stock pot with soup and stir until hot and thickened.
  • Serve with warm, crusty bread for lunch. Add a big salad with it for a fabulous dinner.


Ever made soup in the Vitamix before? How did it turn out?

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