1medium Yukon gold potatopeeled and diced (about 1cup diced)
½cupheavy cream or half and halfplus additional for garnish
freshly chopped chivesfor garnish
Trim and discard the tough woody ends of the asparagus (leaving the tip and dark and light green stalk). Cut the trimmed stalks into 1-inch pieces.
Melt butter in a heavy pot over MEDIUM-LOW heat. Add onion and cook for 2 to 3 minutes, until just tender but not browned. Add garlic and cook until fragrant, 1 minute more. Add asparagus and potato. Season with salt and pepper, and cook, stirring frequently, until just beginning to get tender, about 5 to 6. Add broth and increase the heat under the pot to bring the mixture to a boil. Reduce the heat to low, cover, and simmer until asparagus and potato are very tender but asparagus is still bright green, about 10 to 15 minutes.
Remove from the heat and use an immersion blender to puree the soup until completely smooth. Alternately, you can transfer batches of the soup to a regular blender and pulse until smooth, returning to the pot. Stir in the cream or half and half and season with additional salt and pepper, if desired.
Garnish servings with a drizzle of cream, chives, and pepper.
Nutrition value was calculated using half and half.Storing and Reheating LeftoversLeftovers should be covered, preferably in an airtight container, and refrigerated promptly after the soup has cooled. Leftovers should be consumed within 3 to 4 days for the best quality. Reheat the soup gently over low heat on the stove or in the microwave.Cream soups typically don't freeze well since the dairy has a tendency to separate and take on a grainy texture when thawed and reheated. If you want to freeze this Creamy Asparagus Soup, I recommend following the recipe as directed but omit the cream. Instead, add the cream after thawing the soup.
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