Steps
- Prepare your fresh asparagus by washing, trimming the woody ends, and coarsely chopping it into pieces.
- Peel and dice your potatoes, and chop the onion finely so it’ll melt into the soup as it cooks.
- Add the asparagus, potatoes, onion, and garlic to the bowl of your slow cooker.
- Pour in the vegetable broth, ensuring that the contents are well submerged.
- Cover the slow cooker with its lid, set it on low, and let your soup bubble away gently for about 6 to 8 hours. If time is of the essence, you can cook on high for 3 to 4 hours instead.
- Once the potatoes are fork-tender, use an immersion blender to puree the soup directly in the slow cooker to your desired consistency. If you prefer, you can also carefully transfer it in batches to a standard blender, then return it to the pot.
- Stir in the milk or cream, adding it slowly and blending until it’s fully incorporated. This will give your soup that lovely creamy texture.
- Season with salt and pepper to your family’s taste, then serve warm, garnishing with cheese, chives, or a swirl of sour cream if desired.
Notes
- Variations & Tips
- For families with picky eaters, the soup can be left a little chunkier, so they recognize all the elements.
- Feel free to use chicken broth instead of vegetable for a different flavor profile.
- To make this a dairy-free option, opt for almond or soy milk instead of regular milk or cream.
- Don’t throw away the woody ends of the asparagus! They can be saved and used to make a homemade vegetable stock.
- For a bit of added protein, consider crumbling some cooked bacon on top or stirring in some shredded chicken.
- Remember, soups are forgiving, so feel free to adjust quantities and ingredients to cater to your family’s preferences and dietary needs. The most important thing is to create something that brings comfort and smiles to your dinner table.
