Creamy Potato and Asparagus Soup

By sleestack86

Ingredients

• 1 large bunch asparagus, trimmed
• 1 1/2 lb. potatoes, peeled and chopped (1/2-inch pieces or smaller)
• 1 12-oz can evaporated milk
• 6 slices turkey bacon
• 1 tablespoon, honey
• salt, freshly ground pepper, paprika (optional)

Preparation

Step 1

Reserve about 1/3 of the asparagus. Combine remaining asparagus, the potatoes, evaporated milk, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and 1 1/2 cups water in saucepan. Bring to boiling. Reduce heat, simmer, covered, about 10 minutes or until potatoes are tender. Cool slightly. In blender or food processor, blend or process soup, half at a time, until smooth and creamy.

Meanwhile, in skillet cook bacon until crisp. Drain on paper towerls, set aside. Reserve 1 tablespoon bacon drippings in skillet. Add reserved asparagus. Cook 5-6 minutes or until asparagus is crisp-tender, stirring occasionally.

Coarsely chop bacon and place in microwave-safe pie bowl. Drizzle with honey; cover with plastic wrap. Just before serving, microwave the bacon and honey bowl on high for 30 seconds. To serve, ladle soup into bowls and top with asparagus, bacon, and desired toppings.