Creamy Potato and Asparagus Soup

By McLean

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)

Preparation

Step 1

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.