. 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
- 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.
- Meanwhile, cut asparagus into 1-inch pieces. When potatoes are almost tender, add asparagus and cook until tender.
- 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.
- Add sour cream and blend in. Add salt and pepper to taste.
- IF you need to thin the final product out some, add milk until soup reaches your desired consistency.
