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Creamy Potato And Asparagus Soup

Ingredients

• 1 1/4 pounds asparagus spears, trimmed
• 1 1/4 pounds potatoes, peeled and chopped
• 1 12-ounce can evaporated milk
• 1 1/4 cups water
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 6 slices bacon
• 1 tablespoon honey

Directions

1. Set aside one-third of the asparagus.
2. In a saucepan combine remaining asparagus and all other ingredients except bacon and honey.
3. Simmer, covered, 10 minutes and cool slightly.
4. Transfer potato mixture, half at a time, to a blender and blend until smooth.
5. In a skillet cook bacon over medium heat until crisp.
6. Remove bacon.
7. Drain on paper towels, reserving 1 tablespoon drippings in skillet.
8. Add the reserved asparagus to the reserved drippings and cook for 5 to 6 minutes, stirring occasionally.
9. Coarsely chop bacon.
10. Place on a plate.
11. Drizzle bacon with honey.
12. Cover with vented plastic wrap.
13. Before serving, microwave bacon on 100 percent power (high) for 30 seconds.
14. Top each serving with cooked asparagus and honeyed bacon.

Attribution