This smooth and rich soup is perfect for cold nights. Featuring Super Dips Asparagus and Garlic Blends.
Creamy Asparagus Soup
Recipe by Arlene Oosterhoff
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
- Fry the bacon to a crisp state and set aside.
- 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.
- 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.
- 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.