This smooth and rich soup is perfect for cold nights. Featuring Super Dips Asparagus and Garlic Blends.

 

Creamy Asparagus Soup

Recipe by Arlene Oosterhoff

 

INGREDIENTS

3 slices thick-cut bacon

1 tbsp. extra virgin olive oil

1 cup finely chopped leeks - the tender white and light green parts!

(If leeks aren't available, substitute with finely chopped sweet onion.)

2 medium Yukon gold potatoes peeled and cut into 1/2-inch dice

5 cups low-sodium vegetable broth or chicken broth

2 pounds asparagus trimmed and cut into 1-inch pieces

1 packet Super Dips Asparagus Dip Blend

1 tsp. Super Dips Garlic Dip Blend

1/4 tsp. black pepper

1 cup low fat cream cheese

 

DIRECTIONS

1. Fry the bacon to a crisp state and set aside.
2. Heat olive oil in a Dutch oven or similar medium/large saucepan over medium heat. Add leeks (or onions) and potatoes, occasionally stirring, until they begin to soften, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the broth, asparagus, salt, and pepper. Bring to a boil, then reduce heat and simmer until the vegetables are tender, 10 to 15 minutes.
3. With an immersion blender, puree the soup until smooth. (You can also carefully transfer it to a blender or food processor in batches and blend it that way. Be careful as hot soup tends to splatter!) Return the blended soup to the pot and let cool a few minutes. Add in the cream cheese and stir until it melts into the soup.
4. Serve hot, topped with crumbled bacon, a sprinkle of fresh chives, a squeeze of lemon for freshness or a dollop of Greek yogurt or sour cream as desired.