Potato Soup with Bacon and Asparagus

Potato Soup with Bacon and Asparagus

Chairman James 2

"This goes great with crusty bread and a nice salad. It also works well with a sandwich. You can add more vegetables if you like, along with some chicken stock. To make it thicker, add a half cup of instant mashed potato flakes."

Ingredients 1 h 10 m {{adjustedServings}} servings 283 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 50g
  • 16%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 637 mg
  • 25%

Based on a 2,000 calorie diet

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  1. Place bacon slices into a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a plate lined with paper towels to drain.
  2. Stir onion, garlic, and salt into the hot skillet and cook and stir until fragrant, 2 to 3 minutes. Remove from heat.
  3. Bring a large saucepan of water to a boil and stir in the asparagus; reduce heat to medium-low and simmer until asparagus are softened but still bright green, 5 to 8 minutes. Drain asparagus and set aside.
  4. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes; drain.
  5. Transfer cooked potatoes to a soup pot and mash them with a potato masher, leaving some potato chunks for texture.
  6. Pour milk into a microwave-safe bowl and heat on high setting until the milk is hot, 1 to 3 minutes; stir milk occasionally as it heats. Pour hot milk into the potatoes and stir to combine.
  7. Place soup over medium-low heat. Crumble bacon slices and stir bacon and the onion mixture into the soup; heat to a simmer and cook, stirring often, until soup thickens, 5 to 10 minutes.
  8. Sprinkle soup with chives to serve.
Tips & Tricks
Creamy Asparagus and Cauliflower Soup

This simple veggie soup tastes rich and creamy, but it's completely dairy-free.

Cream of Green Garlic Potato Soup

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Reviews 7

  1. 8 Ratings


Our guests loved this soup; makes for a nice presentation as well. This was a bit thick, but then I didn't weigh my potatoes...so that could have been the culprit. Easy to fix with some thinning. I used evaporated milk for a creamier soup (no diluting.) Thanks for the fabulous recipe.

Cheryl's Cooking Now!

I followed this recipe to a T but had to use cornstarch to thicken it. My family loved this soup! Even my daughter who is not a fan of asparagus loved it! I will make this soup again, however, I will make a few "tweaks" for our preference. Instead of heating the milk in the microwave I will put it on the stove top. When the milk starts to boil I will put in 1 tsp of cornstarch so it will dissolve. Then lower the heat and add all other ingred except bacon. I will use the bacon as a garnish. Also I will not mash the potatoes.


I loved this recipe! It is delicious and hearty. I read through the comments and noticed people having some thickening issues. I used two extra potatoes in this recipe. The added starch from the potatoes acted as a thickener. Carrots make a nice addition to this soup!