Creamy Potato and Asparagus Soup
- Makes: 4 servings
- Start to Finish: 30 mins
- 1 1/4 pounds fresh asparagus spears, trimmed
- 1 1/4 pounds potatoes, peeled and chopped (1/2-inch pieces or smaller)
- 1 12 ounce can evaporated milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/4 cups water
- 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)
- Reserve about one-third of the asparagus. Combine remaining asparagus, the potatoes, evaporated milk, salt, pepper, and the water in a saucepan. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender. Cool slightly. In a blender or food processor, blend or process soup, half at a time, until smooth.
- Meanwhile, in a skillet cook bacon until crisp. Drain on paper towels; set aside. Reserve 1 tablespoon bacon drippings in skillet. Add reserved asparagus spears to the drippings in skillet. Cook for 5 to 6 minutes or until asparagus is crisp-tender, stirring occasionally.
- Coarsely chop bacon and place in a microwave-safe pie plate. Drizzle bacon with honey; cover with vented plastic wrap. Just before serving, microcook on 100 percent power (high) for 30 seconds.
- To serve, ladle soup into bowls and top with asparagus, bacon mixture, and, if desired, toppings.
Nutrition Facts (Creamy Potato and Asparagus Soup)
- Per serving:
- 356 kcal ,
- 15 g fat
- (7 g sat. fat ,
- 1 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 41 mg chol. ,
- 673 mg sodium ,
- 43 g carb. ,
- 4 g fiber ,
- 17 g sugar ,
- 15 g pro.
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