• 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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

Nutrition Facts

356 calories; 15 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 41 mg cholesterol; 673 mg sodium. 1009 mg potassium; 43 g carbohydrates; 4 g fiber; 17 g sugar; 15 g protein; 0 g trans fatty acid; 972 IU vitamin a; 23 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 1 mg vitamin b6; 73 mcg folate; 0 mcg vitamin b12; 263 mg calcium; 3 mg iron;

Reviews

57 Ratings
  • 5 star values: 22
  • 4 star values: 14
  • 3 star values: 9
  • 2 star values: 6
  • 1 star values: 6
Rating: 2.0 stars
02/09/2020
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