Asparagus Potato Soup

Karen's Note:

I found this in Cooking Light and it's a recipe from Lance Armstrongs' trainer. I love the fact that, although it's creamy, there is no cream in the recipe!

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Serves: 6

Yield: 1.0 Cup

• 2 ¾ cups vegetable broth
• 2 ½ cups red potatoes , Peeled and Cubed
• ¾ cup onion , Chopped
• 3 cups asparagus , cut in 1 inch slices
• 1 cup vanilla-flavored soymilk
• ½ cup low-fat vanilla yogurt
• 1 teaspoon lemon juice
• ½ teaspoon salt
• ¼ teaspoon pepper
• asparagus tips (to garnish)

Directions:

1. Combine the first three ingredients in a large saucepan and bring to a boil.
2. Reduce heat and simmer 12 minutes or until potato is tender.
3. Let stand 5 minutes.
4. Blend entire pot with hand blender or in batches in a stand blender.
5. Either way, process until smooth and return to orginal pot.
6. Stir in soy milk, yogurt, lemon juice, salt and pepper.
7. Bring to a simmer over medium heat, stirring frequently, but do not boil.
8. Garnish with tips.
9. Without cream in this recipe, it is easily freezable.
10. First cool to room temperature and then put in freezer safe containers.