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Cream Of Asparagus Soup

Cream Of Asparagus Soup

"'I associate asparagus with spring-time...and its beautiful green color with new life,' shares Lynn Vogel of Pittsburgh, Pennsylvania. 'That's why this delightful soup is the perfect started to our family's Easter dinner each year.'"
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20 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Ready In

  1. In a large saucepan, saute the leeks in butter. Add broth, asparagus, potatoes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
  2. In a blender, process soup in batches until smooth; return to the pan. Add milk; cook over low heat until heated through. Sprinkle with parsley.


  • Nutritional Analysis: One serving (1 cup) equals 178 calories, 8 g fat (4 g saturated fat), 17 mg cholesterol, 748 mg sodium, 22 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.

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Read all reviews 60
  1. 72 Ratings

Most helpful positive review

This is the second time I've made this superb soup. The only thing I change is the milk. I use heavy cream. My husband just loves this soup. You must try!!!

Most helpful critical review

Not fabulous. I guess I was expecting it to be more like a true cream soup, but much of the body and texture comes from the potatoes which leaves the soup sort of grainy. If you're looking for...

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Least positive

This is the second time I've made this superb soup. The only thing I change is the milk. I use heavy cream. My husband just loves this soup. You must try!!!

Fabulous soup!! I made one "addition" that my family likes to see pieces of asparagus in the soup. I bought an add'l pound of the pencil thin asparagus, cut it into 1/2" pieces and steam...

This was a lovely, fresh, springtime soup. I prepared exactly as directed, with the exceptions of a little more pepper and some salt. I used low sodium chicken stock. I considered adding some ...

Love this recipe!! I also made a few adjustments when I made the soup...I roasted the asparagus first, just 15 minutes at 400 degrees, and only added them into the broth for the last 5 minutes ...

There are a lot of different ways to make this soup and that it can be easily adapted for people who are vegan, vegetarian, or lacto-ovo. Instead of using dairy products, try soy or possibly eve...

This soup was delicious! I added a few cloves of garlic and used half and half instead of milk. Defiantly going to make this on a regular basis. Thank you!

What a WONDERFUL, EASY and DELICOUS recipe. I made a double recipe for Christmas the night before and stuck it pot and all straight into the frig. About an hour before dinner, I warmed it up a...

Great recipe.... Next time I will not blend all the asparagus and potatoes. Thank you so much..

This was really good, but not quite spicy enough for my family. I added 3 cloves of garlic, 1/2 tsp. salt, and 1 1/2 tsp. of Creole seasoning. I also used heavy cream instead of milk. Perfect! W...