Creamy Potato and Asparagus Soup

Creamy Potato and Asparagus Soup
Creamy Potato and Asparagus Soup

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    lbs. fresh asparagus spears, trimmed

  • 1 1/4

    lbs. potatoes peeled and chopped

  • 1

    can evaporated milk

  • 1 1/4

    cups water

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon pepper

  • 6

    slices bacon

  • 1

    tablespoon honey

  • Toppings, such as finely shredded lemon peel, fresh Italian (flat-leaf) parsley, coarse salt and/or freshly ground black pepper (optional)

Directions

set aside about one-third of the asparagus. In a large saucepan combine the remaining asparagus, potatoes, evaporated milk, water, salt and pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until potatoes are tender; cool slightly. Blend until smooth. Meanwhile, in a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. Add the reserved asparagus to the reserved drippings. Cook for 5 to 6 minutes or until asparagus is crisp-tender, stirring occasionally. Coarsely chop bacon; place in a microwave-safe pie plate. Drizzle bacon with honey; cover with vented plastic wrap. Before serving, microwave on high for 30 seconds. Ladle soup into bowls. Top with cooked asparagus, bacon mixture, and, if desired, toppings.

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