Creamy Asparagus and Potato Soup

Creamy Asparagus and Potato Soup

Ingredients:

• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 4 medium potatoes, peeled and diced
• 1 lb (450 g) asparagus, trimmed and cut into 2-inch pieces
• 4 cups vegetable or chicken broth
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1/2 tsp dried thyme (optional)
• 1/2 tsp black pepper
• Salt to taste
• 1 cup shredded cheddar cheese (optional, for garnish)
• Fresh parsley or chives for garnish

Instructions:

1. Sauté the Aromatics and Vegetables:
   • Heat olive oil or butter in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
   • Add the sliced mushrooms and cook for another 4-5 minutes until browned.
2. Cook the Potatoes:
   • Add the diced potatoes to the pot along with the vegetable or chicken broth and thyme (if using). Bring to a boil, then reduce the heat to a simmer and cook for 10-15 minutes, or until the potatoes are tender.
3. Add the Asparagus:
   • Stir in the asparagus pieces and simmer for an additional 5 minutes until the asparagus is tender but still bright green.
4. Blend the Soup (Optional):
   • For a creamy consistency, blend half the soup using an immersion blender or transfer half to a blender and blend until smooth. Return the blended portion to the pot.
5. Finish with Cream:
   • Stir in the heavy cream and cook for 2-3 minutes to heat through. Adjust the seasoning with salt and pepper to taste.
6. Serve:
   • Ladle the soup into bowls and garnish with shredded cheddar cheese, fresh parsley, or chives for added flavor.

Tips:

• If you prefer a vegan version, substitute the cream with coconut milk or cashew cream and skip the cheese garnish.
• For extra richness, top with a drizzle of olive oil or a dollop of sour cream.