LAURA LEE ALICE
COOKS
®
Indulge in the rich and comforting flavors of our creamy asparagus and potato soup. This delightful blend of tender asparagus and hearty potatoes creates a velvety texture that's perfect for any occasion. Each spoonful is packed with nutrients and warmth, making it a satisfying choice for lunch or dinner. Enjoy a bowl of this delicious soup and experience a taste of wholesome goodness!
Favorite Things
from
the Kitchen
I love these Le Tauci bowls with handles.
This delightful soup can be enjoyed either creamy or chunky, making it versatile for any occasion. For a luncheon, I love serving the creamy version in clear mugs, which not only showcases its rich texture but also adds an elegant touch to the table.
The chunky version is perfect for a meal when you desire something more substantial. It's the ideal choice when you're craving a hearty meal. The rich flavors and satisfying textures will warm up and keep you full. Enjoy a comforting bowl that's perfect for any time the day.
For those of you who hate washing dishes, this soup is for you.
You will need 1 large pot with a lid. You can cook the potatoes in this pot,
drain and set aside, while making the rest of the soup.
Ingredients
• 4 slices bacon, chopped, fried, and set aside to drain
• ¼ cup butter
• 1 small onion, ½-inch dice
• 1 stalk celery, split and ½-inch dice
• 1 medium carrot, ½-inch dice
• 2 to 3 cups chopped fresh asparagus
• ¼ cup + 1 Tbsp plain flour
• 1 quart milk
• 1 tsp vegetable bouillon
• 4 medium potatoes, cut into 1-inch pieces, cooked and drained
• Sea salt and pepper (if using bouillon, check for salt at the end of cooking)
Instructions
1. In the large pot, cook the bacon and set aside to drain. Add the butter,
onion, celery, and carrot; sauté until almost tender. Add the asparagus
and cook 2 minutes longer. Add the flour and bacon; stir until combined.
2. Add the milk, bouillon, and potatoes. Stir and cook for 10 minutes or
until slightly thickened. Season with sea salt and pepper.
3. At this point, if you want a creamy, smooth soup, you can use the
immersion blender to emulsify the ingredients.
I like to use it briefly so there is still some texture. Yum!
