Asparagus and Potato Soup
Thick and creamy asparagus soup with an extra layer of deliciousness. A quick 30 minute green soup seriously delicious with a warn crusty loaf of bread.
Servings: 4 Servings
Ingredients
- 1 Tablespoon unsalted butter
- 1 onion cut into chunks
- 2 garlic cloves minced
- 300 g asparagus spears cut into 2 inch pieces with hard stalk part removed
- 1 potato 250g peeled and diced
- 2 cups chicken broth
- 1 cup boiling water
- 1 cup shredded cheddar cheese
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot over medium high heat, melt butter and saute onion and garlic for 2-3 minutes until softened.
- Add broth, water, asparagus and potatoes and bring to a boil, turn heat down to medium, cover with a lid ajar and continue cooking until vegetables are tender about 15-20 minutes.
- Take off heat and puree vegetables with an immersion blender until smooth.
- Return to medium heat add cream and mix.
- Stir in cheese gradually until cheese melts.
- Taste to adjust salt and black pepper.
- Serve with extra shredded cheese and cream on top.
Notes
If your asparagus is stringy this can result in a stringy soup that is not very creamy, I suggest to run some of the soup through a strainer.
