Serves 6

Ingredients: 

• 2 cups diced peeled potatoes
• 1/2 pound fresh asparagus, chopped into 1" pieces
• 1/2 cup chopped onion
• 2 celery ribs, chopped
• 1 Tablespoon chicken bouillon granules
• 4 cups water
• 1/4 cup butter
• 1/2 cup flour
• 1 cup heavy/whipping cream
• 1/2 cup whole milk
• 1/2 tsp salt
• dash pepper
• 12 bacon strips, cooked and crumbled
• cheddar cheese, chives/green onion for garnish

Instructions: 

• In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water.
• Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
• Stir in the butter.
• In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Garnish with bacon, cheddar cheese, green onions/chives.

Nutrition Info Per Serving (includes bacon, but no other garnishes): 
Calories 384.8
Total Fat 30.2 g
Saturated Fat 17.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 6.5 g
Cholesterol 92.5 mg
Sodium 926.0 mg
Potassium 466.0 mg
Total Carbohydrate 21.4 g
Dietary Fiber 2.9 g
Sugars 4.1 g
Protein 9.5 g