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Creamy Spring Asparagus and Potato Soup 1
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4.5 from 2 votes

Creamy Spring Asparagus and Potato Soup Recipe

Course: Appetizer
Servings: 8
Author: Ann Timm


  • 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


  • 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.