Asparagus and Potato Soup

  • Yield: 8 servings


4cups diced peeled red potatoes (about 3)
1cup chopped onion
4-- (14 1/2-ounce cans cut asparagus, drained
1teaspoon minced garlic
1-- (12-ounce) can evaporated skimmed milk
-- Salt and pepper


  1. In large pot, combine potatoes and onion in salted water and bring to boil. Reduce heat and cook 15 minutes or until tender, drain.
  2. Drain cans of asparagus, reserving juice from two cans. Combine potatoes, onion, asparagus and garlic in large bowl.
  3. Using food processor, process asparagus/potato mixture in batches until entire mixture is puréed. Add milk, reserved asparagus juice if needed to thin, salt and pepper. Refrigerate. Makes about 8 cups.

Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).

Nutritional Info *per serving

  • Calories 136
  • Fat 1g
  • Saturated Fat 0g
  • Cholesterol 2mg
  • Sodium 644mg
  • Carbohydrate 26g
  • Fiber 4g
  • Protein 9g