57 Ratings
  • 5 star values: 22
  • 4 star values: 14
  • 3 star values: 9
  • 1 star values: 6
  • 2 star values: 6
  • 57 Ratings

This will be your new favorite asparagus soup recipe! Blend cooked potatoes, asparagus, and milk to create the creamy base; top with a few extra asparagus spears and bacon.

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Ingredients

Directions

  • 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.

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  • 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.

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  • 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.

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  • To serve, ladle soup into bowls and top with asparagus, bacon mixture, and, if desired, toppings.

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Nutrition Facts

356 calories, (7 g saturated fat, 1 g polyunsaturated fat, 6 g monounsaturated fat), 41 mg cholesterol, 673 mg sodium, 43 g carbohydrates, 4 g fiber, 17 g sugar, 15 g protein.

Reviews

57 Ratings
  • 5 star values: 22
  • 4 star values: 14
  • 3 star values: 9
  • 1 star values: 6
  • 2 star values: 6