Mashed Potato and Asparagus Soup with Crispy Ham

Prep time: 15 minutes

Cook time: 40 minutes

2 tablespoons butter

1 1/4 cups chopped onion

2 cups sliced fresh asparagus

1 cup sliced celery

3 cups chicken broth or stock

2 cups Chobani Oat Milk

3 to 4 cups mashed potatoes

1 teaspoon dried thyme

Shredded Parmesan, sharp Cheddar or Gouda cheese to taste

Salt and pepper to taste

Cooked diced ham, chives or green onion tops and additional cheese

     (optional toppings)

Melt butter in a stockpot. Add onion and cook over medium-high heat for 5 minutes to soften. Stir in asparagus and celery and cook for 5 minutes more. Stir in broth and oat milk and bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Carefully puree with a stick blender or in a blender until smooth . Stir in potatoes and thyme; cover and cook for 15 minutes more. Add cheese to taste of desored/ Top each serving with any other desired toppings. 6 servings.

Recipe tip:

Let cool slightly and use caution if using a blender. Always hold the lid down covered with a towel. Hot liquid will expand.