Peel the potatoes. I used nugget potatoes because it is what I had left over, but big golden potatoes or russet potatoes are so much easier to peel! Use those if you can.

Heat the olive oil in your soup pot. Peel the garlic clove and slice it in half. Peel the shallots (or onion) and chop in quarters. Add both to the olive oil to sautée but be careful to not let your onions and garlic burn.

Roughly chop the two bunches of asparagus (discarding the white ends) and the potatoes. Add them both to the pot. You can leave the vegetables in big chunks because you will be mixing the soup into a velouté once cooked. I love this soup because it is so quick to make!

Cooking tips:

Add enough water to barely cover the ingredients. ( Le Chef's Wife tip: Less is more when it comes to water in soup- you can always add more while cooking if you need too! There is nothing worse than a runny vegetable soup so I always am careful to not add too much water) Add one Bouillon Cube. Cover partially and simmer over medium heat for about 30 minutes until the potatoes are soft. Taste the broth - add more salt or some pepper if you wish.

Mix with the immersion blender.

Voilà! Simple, delicious, healthy Asparagus soup. No cream needed but if you want to add a dollop of Boursin Cheese to the top or serve with a wheel of camembert, I won't judge! Pairs beautifully with a Fresh Baked Baguette