Creamy Asparagus Soup

We ate this for dinner tonight. Another recipe I modified, that still fits the Clean Eating criteria.

Very creamy and tasty for a spring - summer dinner.

Serves 6

1.5lb asparagus

olive oil

2 cloves garlic, minced

1 onion, chopped

2c. low sodium chicken broth

2 medium white potatoes, chopped

1c. low fat milk (I used fat free)

salt and pepper to taste (keep it light)

GARNISH

*We just used the parmesan cheese, slivered basil, and finely chopped red bell pepper, but here are the other items from the original recipe to add:

-multigrain croutons, homemade (cubed bread sauteed in olive oil)

-grated parmesan cheese

-finely chopped red bell pepper

-cooked crabmeat

-slivered fresh basil

Wash and cut off bottom 2 inches of asparagus. Cut in one inch pieces. Set aside.

Heat 1T oil in large saucepan on med-high. Add garlic and onion and cook until translucent. Add broth and one cup water and bring to a boil.

Add potatoes and asparagus. Mix. Bring to a simmer and cover. Cook for 20 minutes.

Working in batches, transfer mixture to a blender and puree until smooth. Return to saucepan off heat and add milk, salt and pepper.

Serve immediately.