Parmesan Bacon Asparagus and Potato Soup

I know.. I haven't created a recipe in over TWO years.

Well... I probably have. But I haven't blogged one.

Today, I created a super yummy soup.

Parmesan Bacon Asparagus & Potato Soup

2 lbs fresh asparagus

2 cups cooked, diced potatoes

32 oz chicken or vegetable broth

3 cups shredded Parmesan cheese

2/3 cup shredded cheddar cheese

4 Tbsp sour cream (I used light)

2 cups half & half (I used fat free)

2 Tbsp cornstarch

3 tsp pepper

2 Tbsp minced garlic

1 tsp seasoned salt

1 Tbsp minced onion

2 Tbsp butter

8 or so slices cooked bacon, crumbled

Blanch asparagus. Reserve about 3 cups liquid from blanching and set aside.

After blanching, cut into segments about 1 inch long. I separated stalks from tips but it's not necessary.

Melt butter in a skillet and sauté asparagus, garlic, and minced onion.

With a food processor or blender, purée about half of the asparagus mixture with portions of reserved asparagus stock.

In a large pot, heat chicken or vegetable broth and half and half until boiling. Reduce slightly. Stir in cheeses and sour cream and stir until melted. 

I added the remaining asparagus stock (cooled) with some cornstarch to make I a little thicker at this point.

Add diced, cooked potatoes, , bacon, remaining sautéed asparagus, pepper and seasoned salt to taste.

It was delicious. Even my two-year old loved it!