Ingredients

• 1 tablespoon butter
• 1 onion, chopped
• 24 fluid ounces chicken broth
• 1 pound fresh asparagus spears, trimmed and halved crosswise
• 1 large Idaho potato, peeled and diced
• 1 jalapeno pepper, seeded and minced
• 1/3 cup heavy cream
• salt and ground black pepper to taste
• 1 dash hot pepper sauce (such as Tabasco®), or to taste

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Instructions

1. Melt butter in a large saucepan over medium heat.
2. Cook and stir onion in butter until translucent, about 5 minutes.
3. Pour chicken broth over onions and bring to a boil.
4. Stir in asparagus and potato; cover and cook until asparagus spears are tender, about 8 minutes.
5. Mix in jalapeno pepper.
6. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot.
7. Stir in heavy cream.
8. Season with salt, black pepper and hot sauce.