Asparagus Potato Soup

By jannycerv

Ingredients

• 2 cups diced, peeled potatoes
• 1/2 lb. fresh asparagas, chopped
• 1/2 cup chopped onion
• 2 celery ribs, chopped
• 1 T chicken bouillon granules
• 4 cups water
• 1/4 cup butter
• 1/2 cup all purpose flour
• 1 cup whipping cream
• 1/2 cup milk
• 1/2 tsp salt
• dash of pepper
• 12 bacon strips fried crisp and crumbled
• 3/4 cup shredded cheddar cheese

Details

Servings 6
Adapted from chefslittlehelper.com

Preparation

Step 1

Directions

In a large sauce pan 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.