Creamy Potato and Asparagus Soup

I like these two quotes I heard about this soup.


My 6-year-old son: "Mom! This soup looks like swamp soup! Cool! Mmmmm, this is really good for swamp soup."


My husband: "Honey, I'll be honest with you. When I saw this soup I was really scared, but it was actually quite good.

Creamy Potato and Asparagus Soup
From Better Homes and Gardens Magazine

1 large bunch asparagus (1 1/4 lb), trimmed
1 1/4 lb. potatoes, peeled and chopped (1/2 -inch pieces or smaller)
1 12-oz can evaporated milk
6 slices of bacon
1 Tbsp. honey
Shredded lemon peel, flat-leaf parsley, coarse salt and/or freshly ground pepper (optional)

Reserve about 1/3 of the asparagus. Combine remaining asparagus, the potatoes, evaporated milk, 1/2 tsp salt, 1/2 tsp black pepper, and 1 1/4 cups water in saucepan. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until potatoes are tender. Cool slightly. In blender or food processor, blend or process soup, half at a time, until smooth (or just use an immersion blender, like me).

Meanwhile, in skillet, cook bacon until crisp. Drain on paper towels; set aside. Reserve 1 Tbsp bacon drippings in skillet. Add reserved asparagus. Cook 5-6 minutes or until asparagus is crisp-tender, stirring occasionally.

Coarsely chopped bacon and place in microwave-safe pie plate. Drizzle with honey; cover with vented plastic-wrap. Just before serving, microcook on 100% power (high) 30 seconds. To serve, ladle soup into bowls and top with asparagus, bacon, and desired toppings.