Creamy Asparagus Soup

This bowl licking Creamy Asparagus is a family favorite. It comes together so quickly and topped with crisp bacon and croutons it makes a complete meal.

Course Soup

Cuisine American

Keyword asparagus recipe, asparagus soup, creamy soup, soup

Prep Time 5

Cook Time 25

Servings servings

Calories 154kcal

Author Beth Pierce

Ingredients

1 tablespoon olive oil
1 small onion chopped
3 cloves chopped garlic
1/8 teaspoon ground thyme
6 cups low sodium chicken broth
1 1/2 lbs asparagus trimmed and cut in 2 inch segments
1 large Russet potato peeled and cut into small chunks
Salt and pepper to taste
3 slices crispy cooked bacon chopped
1 1/2 cups croutons

Instructions

Add olive to a dutch oven or heavy stockpot over medium heat. Add onion and cook until it is translucent; approximately 5 minutes. Reduce heat to low: add garlic and ground thyme. Cook for an additional 1 minute.
Pour in chicken broth and add chopped asparagus and potato. Cook until asparagus and potato are really soft; about 20 minutes. In the last 2 minutes of cooking add the reserved stalks. Using tongs remove the reserved spears from the pot. Cut the blanched asparagus into 2-2 1/2 inch pieces.
Using an immersion blender puree the soup. Salt and pepper to taste. Ladle soup into bowls and top with chopped bacon, croutons and blanched asparagus tops.

Notes

Trim off the rough bottom ends of your asparagus and discard.
Cook your bacon nice and crispy and don't add it until you are ready to serve.
Simmer the asparagus and potato until they are quite soft so they puree easily.
If you do not have an immersion blender you can puree this in a blender just make sure you remove the center cap on the top to let the steam out.
Salt and pepper to taste. We like a lot of fresh cracked pepper in ours.

Nutrition