Creamy Asparagus Soup

• 1 Tablespoon Olive Oil
• 1 Small Onion, Chopped
• 3 cloves Garlic, Chopped
• 1/8 teaspoons Ground Thyme
• 6 cups Low Sodium Chicken Broth
• 1-1/2 pound Asparagus, Trimmed And Cut In 2-inch Segments (Reserve Tips)
• 1 Large Russet Potato Peeled And Cut Into Small Chunks
• Salt And Pepper, to taste
• 3 slices Bacon, Cooked Crisp And Chopped
• 1-1/2 cup Croutons

1. Add oil to a Dutch oven or heavy stockpot over medium heat. Add onion and cook until translucent, approximately 5 minutes. Reduce heat to low. Add garlic and ground thyme. Cook for an additional 1 minute.
2. Pour in chicken broth and add chopped asparagus and potato. Cook until asparagus and potato are really soft, about 20 minutes. In the last 2 minutes of cooking, add reserved asparagus tips. Using tongs, remove reserved spears from pot. Cut the blanched asparagus into 2 to 2 1/2-inch pieces.
3. Using an immersion blender, puree the soup. Salt and pepper to taste. Ladle soup into bowls and top with chopped bacon, croutons and blanched asparagus tops.

olive oil, onion, garlic, ground thyme, chicken broth, salt, bacon, croutons

Taken from tastykitchen.com/recipes/soups/creamy-asparagus-soup-6/ (may not work)