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I have combined a few of my favorite things as of late to bring you this recipe.
- Asparagus. Man, asparagus reminds me of spring. I literally cannot wait to get this fresh.
- My Instant Pot. I think making soup in my Instant pot is my favorite thing right now. It takes no time at all!
- My new bowl. I got this a few weeks ago at a fundraiser for the Northeast Iowa Foodbank. A reminder to me that eating simple foods is beneficial to our health and that eating simple, natural ingredients helps us stay humble.
If you have never volunteered to make an empty bowl or attend an empty bowl event for hunger, you should. It is a great fundraiser. ( no, no one is paying me to say this.)
Here is a video tutorial on how to make this soup. If you’re new to using an Instant Pot, it is nice to see how it works.
Creamy Potato Soup with Asparagus and Bacon
3 pieces of bacon- chopped
2 teaspoons of butter
1 onion- chopped
3 cloves of minced garlic
4 green onions
3-4 russet potatoes, peeled and chopped
32 ounces of broth- chicken or vegetable
1/2 cup of milk
12-14 asparagus’, chopped
salt and pepper to taste
Method: This recipe is for a pressure cooker. You can use this recipe for stovetop cooking too. Set your pressure cooker to saute. Saute bacon. Add butter, onions, garlic, and green onions. Saute until the onions are translucent. Add potatoes, chicken broth, and milk: close the pressure cooker and cook on the “Soup” setting for fifteen minutes. Blend with your immersion blender. Add asparagus and salt and pepper to taste.