This creamy asparagus soup is a family favorite. It comes together so quickly and is topped with crispy bacon and croutons making it a complete meal. This delicious soup thickens easily with a good old russet potato.
- 1 tbsp Olive oil
- 1 Small onion, chopped
- 3 cloves cut garlic
- ⅛ teaspoons Ground thyme
- 6 cups Low sodium chicken broth
- 1-½ pound Asparagus, trimmed and cut into 2-inch segments (reserve tips)
- 1 Large russet potato, peeled and cut into small pieces
- Salt and pepper to taste
- 3 slices Bacon, Crispy Cooked And Chopped
- 1-½ cup Croutons
Add oil to a Dutch oven or heavy pot over medium heat. Add the onion and cook until translucent, about 5 minutes. Reduce heat to low. Add the garlic and ground thyme. Cook 1 additional minute.
Pour in the chicken broth and add the chopped asparagus and potato. Cook until the asparagus and potato are really tender, about 20 minutes. In the last 2 minutes of cooking, add the reserved asparagus tips. Using tongs, remove the reserved spears from the jar. 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.