Crock-Pot Asparagus Potato Soup
Sometimes, inspiration for a meal will come from the overabundance of an ingredient. Such is the case with this asparagus potato soup. I had purchased a HUGE bunch of gorgeous, green, organic asparagus at a super fancy (read: expensive) grocery store. It sat languishing in my fridge for a few days and finally I decided if I didn't actually cook it, I'd be feeding it to the trashcan.
Since I was busy writing that day, I also knew I didn't want to take the time to stand over the stove and cook it. Enter: the slow cooker! Here is this (super easy, I promise) recipe.
- 1 large bunch of asparagus (skinny or fat, doesn't matter)
- 1/2 an onion, diced
- 3 Yukon gold potatoes, diced, skins on
- 4 c. vegetable stock
- 1/2-1 c. unsweetened nondairy milk (such as almond or Coconut milk - I used So Delicious in the green carton)
- salt & pepper to taste
- Chop the tips off asparagus and set aside for later use. (I kept them in the fridge)
- Cut the woody ends off asparagus and chop in half or thirds.
- Combine all ingredients in slow cooker and cook on high for 3-4 hours or low for 4-6 hours (or until potatoes are soft)
- Using a submersion blender or a regular blender, blend soup to a creamy consistency. Tip: Blend in batches and never fill blender higher than 75% full or it will get messy.
- Transfer soup to a large bowl. Stir in nondairy milk, salt and pepper to taste.
- In a small frying pan, boil a thin layer of water and olive oil and drop in the reserved asparagus tips. Cook until bright green to desired doneness. (I like mine a little crisp.)
- Serve hot with asparagus tips as garnish. (I had planned to top mine with a little nondairy sour cream but it didn't need it thanks to the Yukon golds!)