Creamy Potato and Asparagus Soup

• Meat

  • 6 slices Bacon

• Produce

  • 1 1/4 lbs Asparagus spears, fresh
  • 1 1/4 lbs Potatoes

• Canned Goods

  • 1 12 ounce can Evaporated milk

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/2 tsp Salt
  • 1 Toppings

• Liquids

  • 1 1/4 cups Water

Found on bhg.com

Description

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.

Nutrition