Yum yum! Can’t get enough of this soup right now!

1. Wash and trim asparagus, then chop coarsely.

2. Peel and dice potatoes. Chop onion finely.

3. Add asparagus, potatoes, onion, and garlic to a slow cooker.

4. Pour in vegetable broth until ingredients are submerged.

5. Cover and cook on low for 6–8 hours, or on high for 3–4 hours.

6. Once potatoes are tender, puree soup with an immersion blender or in batches in a regular blender.

7. Stir in milk or cream gradually until fully incorporated.

8. Season with salt and pepper. Serve warm with optional garnish.

Tips & Variations

• Keep soup chunky for picky eaters.

• Substitute chicken broth for vegetable broth for extra flavor.

• Use almond or soy milk for a dairy-free version.

• Save asparagus ends to make vegetable stock.

• Add protein with cooked bacon or shredded chicken.