Cheesy asparagus potato soup is an inexpensive, nutritional meal. It contains healthy green vegetables, protein from the Colby cheese and vitamin D from the milk. With so many families where both parents work, the need for meals that are nutritional and yet easy to make is on the rise. According to Dr. Mercola of Mercola.com, “Asparagus is a good source of vitamins A, C and E, B-complex vitamins, potassium and zinc. It is also high in glutathione, an important anticarcinogen a chemical that reduces the chance and severity of cancer.”
Ingredients to make cheesy potato asparagus soup:
- 6 red
potatoes, diced
- 2
stalks of celery, sliced
- 1
onion, diced
- 4 tbsp butter
- 8 cups
asparagus, sliced into ½ to 1 inch pieces
- 2 tbsp tapioca flour
- 2 cups
milk
- 3 cups
of shredded Colby or cheddar cheese
- Salt,
pepper and garlic to taste
- Stockpot
Instructions to make cheesy potato asparagus soup:
- Dice
and slice; potatoes, celery and onion.
- Put
the vegetables in the stockpot and cover with water. Add the butter, bring
to a boil and cook until slightly soft.
- Turn
the heat down to medium low; stir in the asparagus into the vegetables. Put the
lid on the stockpot, cook until asparagus is tender.
- Mix
together tapioca flour and milk.
- Stir
into cooked vegetables and simmer until thickened.
- Shred
Colby cheese and add to the soup. Let cheese melt; salt, pepper and
garlic to taste.
