Best Spicy Potato And Asparagus Soup Recipes

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EASY POTATO ASPARAGUS SOUP



Easy Potato Asparagus Soup image

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

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

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.

ASPARAGUS POTATO SOUP



Asparagus Potato Soup image

"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

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

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 :

SPICY CREAM OF ASPARAGUS SOUP



Spicy Cream of Asparagus Soup image

A very simple asparagus soup that adds a little kick to the standard recipe.

Provided by Scott M

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
1 onion, chopped
24 fluid ounces chicken broth
1 pound fresh asparagus spears, trimmed and halved crosswise
1 large Idaho potato, peeled and diced
1 jalapeno pepper, seeded and minced
⅓ cup heavy cream
salt and ground black pepper to taste
1 dash hot pepper sauce (such as Tabasco®), or to taste

Steps:

  • Melt butter in a large saucepan over medium heat.
  • Cook and stir onion in butter until translucent, about 5 minutes.
  • Pour chicken broth over onions and bring to a boil.
  • Stir in asparagus and potato; cover and cook until asparagus spears are tender, about 8 minutes.
  • Mix in jalapeno pepper.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot.
  • Stir in heavy cream.
  • Season with salt, black pepper and hot sauce.

Nutrition Facts : Calories 148.4 calories, Carbohydrate 18.2 g, Cholesterol 25.7 mg, Fat 7.3 g, Fiber 3.6 g, Protein 4.1 g, SaturatedFat 4.3 g, Sodium 509.8 mg, Sugar 4.1 g

QUICK AND EASY CREAMY ASPARAGUS POTATO SOUP



Quick and Easy Creamy Asparagus Potato Soup image

This soup is prepared and cooked in about 15 minutes. Great for a quick lunch or light supper. Taken from the "Great Tasting Money Saving" cookbook.

Provided by jonesies

Categories     Potato

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 (15 ounce) can asparagus spears, drained
1 (14 1/2 ounce) can new potatoes, drained
1/2 teaspoon dried thyme, crushed
1/8 teaspoon garlic powder
1 (14 ounce) can fat free chicken broth
1 cup low-fat milk or 1 cup half-and-half

Steps:

  • Place asparagus, potatoes, thyme and garlic powder in food processor or blender (in batches if needed); process until smooth.
  • Pour into medium saucepan, add broth.
  • Bring to a boil.
  • Stir in milk; heat through. (do not boil).
  • Season with salt and pepper to taste, if desired.
  • Serve hot or cold.
  • Thin with additional milk or water, if desired.

Nutrition Facts : Calories 132.9, Fat 1.1, SaturatedFat 0.5, Cholesterol 3, Sodium 453.9, Carbohydrate 25.7, Fiber 4.5, Sugar 5.5, Protein 7.2

ASPARAGUS POTATO SOUP



Asparagus Potato Soup image

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

Provided by Hadice

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

1 lb fresh asparagus, cut into one inch lengths
1 large baking potato, peeled and cubed
1 medium yellow onion, cut into wedges
3 1/2 cups vegetable stock
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
salt and pepper
6 tablespoons grated fresh parmesan cheese, for garnish

Steps:

  • In a soup kettle, combine asparagus, potato, onion, stock, cinnamon, and nutmeg.
  • Bring to a boil, reduce to a simmer, cover lightly, and cook for 30 minutes, or until the vegetables are tender.
  • Remove from heat and cool slightly.
  • Pour batches of soup into blender and puree until smooth and return to the pot.
  • Return to a boil, salt and pepper to taste and remove from heat.
  • Serve immediately with Parmesan for garnish.

Nutrition Facts : Calories 71.5, Fat 1.9, SaturatedFat 1.1, Cholesterol 5.4, Sodium 96.8, Carbohydrate 10.2, Fiber 2.4, Sugar 2.5, Protein 4.7

CREAMY ASPARAGUS POTATO SOUP



Creamy Asparagus Potato Soup image

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

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

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

CREAMY GINGER-ASPARAGUS SOUP



Creamy Ginger-Asparagus Soup image

Creamy is front and center in the recipe title and it is certainly earned, but this silky vegan soup takes an alternative route from the usual dairy-based add-ins to get there. The secret ingredients that create the creamy texture are probably already in your pantry: starchy russet potatoes and heart-healthy olive oil. Aromatics like cilantro, shallot, and ginger are blended in to punch up the flavor; and while you won't be able to taste it, baby spinach gives the soup its vibrant green color.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 55m

Number Of Ingredients 9

2 tablespoons plus 1/4 cup extra-virgin olive oil, plus more for serving
1 shallot, chopped
1 tablespoon minced fresh ginger
1 russet potato, peeled and chopped (1 1/2 cups)
Kosher salt and fresh ground pepper
1 1/2 pounds asparagus, ends trimmed, stalks chopped (3 cups)
1 cup packed cilantro leaves (from about 1 large bunch)
2 cups packed baby spinach
Lemon wedges, for serving

Steps:

  • Heat 2 tablespoons oil in a large pot over medium heat until shimmering. Add shallot and ginger and cook until softened, 4 to 5 minutes. Add potato and 4 cups water. Season with salt and pepper and simmer until potatoes are just tender, 5 to 6 minutes.
  • Add asparagus and continue to simmer until vegetables are tender, 8 to 10 minutes more. Reserve one cup liquid from pot and transfer the rest of the mixture to a blender; let cool slightly.
  • Add cilantro and spinach to blender and purée until smooth, adding reserved broth as needed for desired consistency. Return soup to pot and stir in remaining 1/4 cup oil. Season with salt and pepper and serve warm or chilled, with a drizzle of oil, more pepper, and lemon wedges on the side.

ASPARAGUS POTATO SOUP



Asparagus Potato Soup image

I was looking for a new way to eat asparagus and found this recipe in The Amish Cook at Home. I'm amazed at how simple yet delicious many of their recipes are (they look like you really worked hard). The potato thickens the soup, and it's a light color like a cream sauce. I left the skins on my potatoes and used probably a cup of onion, but otherwise I followed the recipe as listed. Make sure you whisk the milk and flour together (I added the flour slowly to the milk) or you'll end up with flour clumps. The asparagus stays nice and crisp. A variation suggested by the author is to sprinkle crumbled bacon on top as a garnish (now wouldn't that be heavenly).

Provided by AmyZoe

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

1 3/4 cups chicken broth
3 potatoes, peeled and cubed
1/3 cup onion, chopped
1 teaspoon salt
1/2 lb asparagus, trimmed and cut into 1/2 inch pieces
1 1/2 cups milk
2 tablespoons all-purpose flour
1 cup Velveeta cheese (cubed or sliced) or 1 cup colby cheese (cubed or sliced)

Steps:

  • Combine the broth, potatoes, onion, and salt in a large saucepan.
  • Cook over medium heat until the vegetables are tender, about 20 minutes.
  • Add the asparagus and cook for 10 minutes or more.
  • Whisk the milk and flour together well in a small bowl and whisk into the broth mixture.
  • Stir in the cheese until melted.
  • Pour into warmed soup bowls and serve immediately.

FRESH ASPARAGUS SOUP



Fresh Asparagus Soup image

We have a large asparagus patch and are able to freeze a lot for the year. My recipe highlights the flavor of the vegetable and is very easy to make. -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Lunch

Yield 6 servings.

Number Of Ingredients 15

1 teaspoon canola oil
1 small onion, chopped
1 garlic clove, minced
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces (about 5 cups)
1 can (14-1/2 ounces) reduced-sodium chicken broth
4 tablespoons all-purpose flour, divided
2-1/2 cups fat-free milk, divided
2 tablespoons butter
3/4 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon pepper
1/2 cup half-and-half cream
2 tablespoons white wine
1 tablespoon lemon juice
Minced fresh chives, optional

Steps:

  • In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add asparagus and broth; bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until asparagus is tender. Remove from heat; cool slightly. Transfer to a blender; cover and process until smooth., In a small bowl, mix 2 tablespoons flour and 1/4 cup milk until smooth; set aside. In same saucepan, heat butter over medium heat. Stir in seasonings and remaining flour until smooth; cook and stir 45-60 seconds or until light golden brown. Gradually whisk in cream, remaining milk and reserved flour mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in wine, lemon juice and asparagus mixture; heat through. If desired, top each serving with chives.

Nutrition Facts : Calories 154 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 585mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

SPICY POTATO SOUP



Spicy Potato Soup image

My sister-in-law passed this kid-friendly recipe to me. Since she prefers her foods much spicier that we do, I cut back on the heat by reducing the amount of hot pepper sauce. Feel free to increase it or add your favorite herbs if you want more kick.- Audrey Wall, Industry, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h30m

Yield 8 servings (2 quarts).

Number Of Ingredients 8

1 pound ground beef
4 cups cubed peeled potatoes (1/2-in. cubes)
1 small onion, chopped
3 cans (8 ounces each) tomato sauce
4 cups water
2 teaspoons salt
1-1/2 teaspoons pepper
1/2 to 1 teaspoon hot pepper sauce

Steps:

  • In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.

Nutrition Facts : Calories 159 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 764mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.

FRESH ASPARAGUS, ONION, POTATO SOUP



Fresh Asparagus, Onion, Potato Soup image

Easy and quick with the help of a food processor. This couldn't be easier and a great soup to make in a hurry. Serve as a starter for dinner or a main course with a side salad or sandwich. I make this often when my grocery store puts asparagus on sale or when they have it at the Farmers Market. It is easy on the budget and just comforting. You can top with some diced sauteed bacon, a toasted baguette or even some grated Monterey Jack cheese, which is creamy when it melts.

Provided by SarasotaCook

Categories     Potato

Time 40m

Yield 4-8 Bowls of soup, 4-8 serving(s)

Number Of Ingredients 13

2 lbs fresh asparagus, the rest should be rough chopped (Reserve about 14 tips, cut about 1 1/2-inch long as a garnish to each bowl)
1 1/2 cups onions, chopped
2 (15 ounce) cans white potatoes (you can use fresh peeled potatoes, but this is my QUICK soup, so I take advantage of a canned potato)
3 cups vegetable broth (chicken broth will work just fine)
3 cups heavy cream, adjust accordingly (you can use anywhere from 1-3 cups, depending on how thick or thin, or creamy you enjoy your soup)
1/4 cup sherry wine
1 teaspoon minced garlic
4 tablespoons flour
4 tablespoons butter
1 teaspoon dried dill
salt
asparagus tips (lightly blanched)
monterey jack cheese

Steps:

  • Asparagus -- First cut off about 14 tips - not to long. These will be lightly cooked in the microwave for about 30 seconds, just to lightly blanch or to soften them up. They are just a garnish. Rough chop the remaining asparagus. They are going in the food processor, so no need to chop them too fine.
  • Soup Base -- To the food processor, add the diced asparagus (not the reserved tips), the onion, garlic, potatoes and a little of the broth, just to allow it to puree. Continue pulsing until smooth or the consistency you like best.
  • Cook -- To a medium size soup pot, add 1/2 the butter and melt on medium heat. Add the vegetables and cook on medium to medium low and slowly cook the vegetables. They will take about 15 minutes until cooked through.
  • Sauce -- As the vegetables cook, add the remaining butter to a small measuring cup and melt in the microwave (just 10 seconds or so). Remove from the microwave and add the flour and sherry and stir well. Pour this mixture into the vegetables, along with the broth and mix to combine. Bring to medium heat until the soup begins to thicken. Slowly whisk in the cream. You can add as much cream as you like. Some make like a more creamy texture and other less. So start slow and add 1 cup cream and a time until it reaches the consistency you like. Check for salt and pepper seasoning, and add the dill. Cook another 5 minutes until heated through.
  • Asparagus Tips -- Wrap the tips in a damp paper towel and cook for 20-30 seconds in the microwave on medium high until they are slightly tender.
  • Serve -- Top each bowl of soup with a couple of the asparagus tips and a little of the monterey jack cheese. You can also add bacon bits or a toasted baguette, or even bagel chips. Anything you want.
  • Enjoy!

ASPARAGUS SOUP



Asparagus Soup image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 16

1/4 cup olive oil
1 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seed
4 1/2 cups vegetable or chicken stock
1/2 pound potatoes, peeled and diced
1 sprig fresh thyme
1 1/2 pounds asparagus, white ends removed and cut into 1-inch lengths
4 ounces frozen chopped spinach
1/2 cup heavy cream
1/2 teaspoon grated lemon rind
Salt
1 teaspoon white pepper
Toasted croutons, for garnish, if desired

Steps:

  • Heat the oil in heavy bottomed soup pot. Add the onions, carrots, and celery and saute until the onions are translucent. Add the ground cumin and coriander seed and stir with vegetables for about 2 minutes. Add the stock and bring to boil. Turn down to simmer, and add the diced potatoes and thyme. When potatoes are soft, add the asparagus and frozen spinach and simmer for about 10 minutes until asparagus is fully cooked but still green. Puree soup in a blender or food processor and return to the soup pot. Add cream and lemon rind, bring to a boil, and then turn down to a simmer. Season with salt and pepper and serve with toasted croutons, if desired

ROASTED ASPARAGUS AND POTATO SOUP



Roasted Asparagus and Potato Soup image

This yummy recipe came from my love of asparagus (especially when they're cheap and in season in early spring!), and some potatoes reaching their last mile. Asparagus is really cheap in SoCal starting in March, so this whole dish probably cost less than $10 to make. Add a sandwich and/or salad and it's a great health dinner. This is the best soup I've made... maybe had... so far. It's much easier with a stick blender, but any blender will do.

Provided by MC Baker

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

2 bunches asparagus
4 small idaho potatoes, eyes removed
1/2 cup grated asiago cheese or 1/2 cup parmesan cheese, loosely packed
1/4 teaspoon nutmeg
1/8 teaspoon allspice
4 cups vegetable stock
1 tablespoon salt (to taste)
1 teaspoon pepper (to taste)
1 teaspoon cajun seasoning
4 tablespoons olive oil

Steps:

  • Remove hard ends of asparagus. Preferably this is done by grabbing each end of your asparagus and bending it until it breaks. It should naturally break where it's tough.
  • Boil asparagus ends (normally they'd be tossed) and potatoes in vegetable stock and water as necessary to cover everything until potatoes are nearly done, about 20 minutes.
  • Meanwhile, remove tips of half of your asparagus. Toss all asparagus (and tips) in olive oil and all seasonings, and broil on high for 20 minutes, tossing regularly to prevent burning. Remove when some browning all over. If you think you've overdone it, just taste one before throwing. The asparagus carmelizes fast and may look burned when it's still fine. Firmness will vary with thickness of asparagus.
  • Remove potatoes and asparagus ends from liquid. Toss asparagus ends. Add roasted asparagus, but reserve tips. Peel potatoes and chunk before adding back to pot. Chunk up potatoes to make blending easier.
  • Continue to boil at high for 5 minutes or until potatoes are fully cooked.
  • Blend in batches or with wand blender.
  • Return to heat, add half of asparagus tips and let cook for another 10 minutes. Taste and adjust seasoning. Add water if too thick.
  • Remove from heat, and add cheese. If using a microplane to grate your hard cheese, use about 1 cup of loosely packed cheese.
  • Serve with a few asparagus tips added to top of each serving.

Nutrition Facts : Calories 152.7, Fat 7.1, SaturatedFat 1, Sodium 894.2, Carbohydrate 20, Fiber 4.4, Sugar 2.2, Protein 4.6

ASPARAGUS AND CHEESE POTATO SOUP



Asparagus and Cheese Potato Soup image

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

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

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.

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