The Pioneer Woman Tasty Kitchen
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Creamy Asparagus Soup

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Level: Easy

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Description

This bowl-licking Creamy Asparagus Soup is a family favorite. It comes together so quickly and is topped with crisp bacon and croutons, making it a complete meal. This delicious soup is easily thickened with the help of a good ole russet potato.

Ingredients

  • 1 Tablespoon Olive Oil
  • 1  Small Onion, Chopped
  • 3 cloves Garlic, Chopped
  • ⅛ teaspoons Ground Thyme
  • 6 cups Low Sodium Chicken Broth
  • 1-½ pound Asparagus, Trimmed And Cut In 2-inch Segments (Reserve Tips)
  • 1  Large Russet Potato Peeled And Cut Into Small Chunks
  • Salt And Pepper, to taste
  • 3 slices Bacon, Cooked Crisp And Chopped
  • 1-½ cup Croutons

Preparation

Add oil to a Dutch oven or heavy stockpot over medium heat. Add onion and cook until 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 reserved asparagus tips. Using tongs, remove reserved spears from pot. Cut the blanched asparagus into 2 to 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.

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