Amish Asparagus Potato Soup
  • 1 3/ 4 cups chicken broth
  • 3 potatoes, peeled and cubed
  • 1 / 2 pound asparagus, trimmed and cut into ½-inch pieces
  • 1 / 3 cup chopped onion
  • 1 teaspoon salt
  • 1 1 / 2 cups milk
  • 2 tablespoons all-purpose flour
  • 1 cup Velveeta or Colby cheese (cubed or sliced)

  1. Combine the broth, potatoes, asparagus, onion, and salt in a large saucepan. Cook over medium heat until the vegetables are tender, about 30 minutes
  2. Whisk the milk and flour together well in a small bowl and whisk into the broth mixture. Stir in the cheese until melted. Pour into warmed soup bowls and serve immediately.
  3. Variation: This Amish woman sometimes fries bacon strips and then crumbles them in with everything. Sprinkle the crumbled bacon over the top as a garnish.
Recipe by Amish 365 at