Growing up on the windswept plains of the Midwest, I remember my dear grandmother preparing heartwarming soups that carried us through the harshest of winters. This slow cooker cheesy asparagus and mushroom potato soup is a modern twist on those beloved recipes, combining the earthy flavor of mushrooms with the fresh vibrancy of asparagus. The creamy richness of cheese ties it all together, creating a dish that’s as comforting as a cozy quilt on a cold day. This soup is perfect for those seeking to bring a touch of traditional Midwestern heartiness into their homes.
This delightful soup pairs wonderfully with warm, crusty bread perfect for dipping. A simple mixed green salad with a light vinaigrette makes an excellent accompaniment, balancing the richness of the soup. For a truly hearty meal, serve it alongside a slice of savory quiche or with a plate of smoked ham. Don’t forget a glass of crisp apple cider to round everything out, bringing a touch of autumn warmth to your table.
Slow Cooker Cheesy Asparagus and Mushroom Potato Soup
Servings: 6-8 servings
Ingredients
1 lb fresh asparagus, trimmed and cut into 1-inch pieces
8 oz fresh mushrooms, sliced
4 medium potatoes, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
2 cups shredded cheddar cheese
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
2 tbsp butter
Directions
