Combining potatoes with asparagus make a soup with a mild thicken texture. Extra flavor is added with the bacon and cheese garnish.
- 1 tablespoon butter or margarine
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 2 medium potatoes, peeled and diced
- 4 cups fat-free chicken broth
- 1/2 pound asparagus, diced
- 1/4 cup flour
- 1/2 cup fat-free milk
- 1 cup fat-free half & half
- salt to taste
- dash white pepper to taste
- 6 slices bacon, fried and crumbled
- 1/2 cup shredded cheddar cheese, optional
In a soup pot, melt butter. Add onions and cook until translucent. Add celery and potatoes and cook for 5 minutes. Add chicken broth. Bring to a boil and cook about 20 minutes or until potatoes are tender. Add asparagus and continue to cook for 10 minutes or until asparagus is tender-crisp.
In a small jar or shaker, combine flour, milk, and half & half. Shake until well mixed. (There should be no lumps of flour.) Pour into soup while stirring and bring to a boil. Continue to boil gently for 5 more minutes. Using an immersion blender, briefly blend the soup until part of the potatoes and asparagus are pureed.
If needed, add additional milk or broth if soup is too thick. Add salt and pepper to taste.
Spoon into individual serving bowls and garnish with bacon bits and shredded cheese.
- Calories 185
- Fat, gm. 8
- Protein, gm. 10
- Carbs, gm. 18
- Cholesterol, mg. 20
- Fiber, gm. 1.6
Donna L. Weihofen, R.D., M.S. Nutritionist, University of Wisconsin Hospital & Clinics