Recipes and Cooking Creamy Potato and Asparagus Soup 3.7 (60) 3 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 ¼ pound fresh asparagus spears, trimmed 1 ¼ pound potatoes, peeled and chopped (1/2-inch pieces or smaller) 1 12 ounce can evaporated milk ½ teaspoon salt ½ teaspoon ground black pepper 1 ¼ cup 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) 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. 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. Rate it Print Nutrition Facts (per serving) 356 Calories 15g Fat 43g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 356 % Daily Value * Total Fat 15g 19% Saturated Fat 7g 35% Cholesterol 41mg 14% Sodium 673mg 29% Total Carbohydrate 43g 16% Total Sugars 17g Protein 15g Vitamin C 23mg 115% Calcium 262.5mg 20% Iron 3.2mg 18% Potassium 1009mg 21% Folate, total 72.6mcg Vitamin B-12 0.3mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.