Day 51 - Cream of Potato and Asparagus Soup

This recipe is totally based on a recipe from Vegan with a Vengeance. But way easier. Cuz that's how I roll. There aren't many ingredients, but it makes a soup that is absolutely spectacular. And one that I ate all the leftovers the next day (not all at once! Throughout the day!). Yum. It really is that good!

Cream of Potato and Asparagus Soup

• 3 lbs potatoes
• 2 lbs asparagus
• 8 oz sour cream (choose vegan or not--I used regular)
• salt and pepper to taste
• milk (unsweetened almond, soy, or dairy) if you need it to thin out the soup

1. Peel the potatoes. Cut into 1-inch pieces and place in large pot. Cover with water. Cook 15-20 minutes, or until potatoes are tender.
2. Meanwhile, cut asparagus into 1-inch pieces. When potatoes are almost tender, add asparagus and cook until tender.
3. Using an immersion blender (or in batches in a blender if you don't have an immersion blender), blend potatoes and asparagus together until creamy and light green. If you are my mom, you prefer it more chunky--but I like the creaminess of it almost all mushed together.
4. Add sour cream and blend in. Add salt and pepper to taste.
5. IF you need to thin the final product out some, add milk until soup reaches your desired consistency.

This has a wonderful asparagus flavor. Yum! Sorry, no pics! It was so good it didn't last long enough for pictures...