Adapted from the recipe by Erin Clarke of wellplated.com
Makes 4 servings
Prep time: 15 min
Cook time: 20 min
- 3 slices bacon*(optional)
- 1 tablespoon extra virgin olive oil
- 1 cup finely chopped yellow onion* or shallot
- 2 medium yellow potatoes*, peeled and cut into 1/2-inch dice
- 2 cloves garlic, minced
- 3 cups low-sodium vegetable broth or chicken broth
- 2 pounds asparagus*, trimmed and cut into 1-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup Greek yogurt*, plus additional for serving (do not use fat-free or it may curdle and the soup will not be as creamy)
- If serving with bacon, prepare it by frying it in a skillet on the stovetop or baking it in the oven. Crumble or dice and set aside.
- Heat olive oil in a Dutch oven or similar medium/large saucepan over medium heat. Add onions and potatoes and cook, stirring occasionally until the onions begin to soften, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the broth, asparagus, salt, and pepper. Bring to a boil, then reduce heat and simmer until the vegetables are tender, 10 to 15 minutes.
- With an immersion blender, puree the soup until smooth. (You can also carefully transfer it to a blender or food processor in batches and blend it that way. Be careful as hot soup tends to splatter!) Return the blended soup to the pot and let cool a few minutes. Stir in the Greek yogurt, then season to taste with additional salt and pepper. Remember that if you are adding the bacon on top, it will also be salty, so be careful not to add too much.
- Serve hot, topped with crumbled bacon, a sprinkle of fresh chives, and an extra dollop of Greek yogurt as desired.
- To make it vegetarian, omit the bacon. To make it vegan, omit the Greek yogurt or swap for non-dairy yogurt and omit the bacon.
*Ingredients currently available at the farmers’ market