Asparagus-Vegetable Potato Topper

Campbell's Asparagus-Vegetable Potato Topper Recipe

Hot split baked potatoes are topped with a creamy, vegetable-studded sauce in this tasty, meat-free main-dish. Expect compliments for the cook!

At a glance


15 min.


25 min.



Cook: 10 min.

Made With

  • Campbell’s® Condensed Cream of Asparagus Soup

    Campbell’s® Condensed Cream of Asparagus Soup

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What You'll Need

1 tablespoon vegetable oil
3/4 pound asparagus, trimmed, cut into 1-inch pieces
2 medium carrots, sliced (about 1 cup)
1 cup sliced mushrooms (about 3 ounces)
1/4 teaspoon dried basil leaves, crushed
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Asparagus Soup
2 tablespoons milk
6 hot baked white potatoes, boiled or steamed, split

How to Make It

  • 1

    Heat the oil in a 10-inch skillet over medium heat.  Add the asparagus, carrots, mushrooms and basil and cook until the vegetables are tender, stirring occasionally.

  • 2

    Stir the soup and milk in the skillet and cook until the mixture is hot and bubbling.

  • 3

    Spoon the soup mixture over the potatoes.

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