Creamy Winter Asparagus Soup
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2 medium russet potatoes, peeled, roughly chopped
3 cloves garlic, peeled
2 cups chicken broth
Dash cayenne pepper
Salt and pepper to taste
- Place ingredients into a saucepot and cook over medium heat for about 30 minutes until the asparagus and potatoes are tender. Cool to lukewarm.
- Working in batches if needed, transfer the mixture into the 72oz. pitcher and pulse until smooth.
- Reheat soup over stove or in a microwavable container and enjoy.