Bacon, diced small 6 oz

Asparagus, shaved 1 lb

Chicken Broth 32 oz

Lawry’s Seasoning Salt 1/2 teaspoon

Morton’s Seasonings 1/4 teaspoon

Butter 6 Tablespoons

Flour, All Purpose 6 Tablespoons

Velveeta Cheese 8 oz

Milk 2 cups

Gather all of your ingredients.

I prefer to trim a little bit of the excess fat off of the bacon. Cut the bacon into small pieces.

Rinse your asparagus with fresh water and cut off the tough section of the bottom. With a mandolin, slice the asparagus long ways making sure to use the guide to protect your hands. Another way to shred the asparagus is by using a hand peeler. You can also choose not to slice the asparagus. Instead cut it up into one-inch pieces.

In a medium stock pot over medium heat add the diced bacon and cook for 7 minutes or until the bacon is slightly crispy. Stir occasionally making sure not to burn the bottom of the pan. You want crispy bacon bits but not burnt bacon.

Toss in the shredded asparagus and sauté with the bacon making sure to combine all together. Cook for 4 minutes.

Add the chicken broth and the seasoning to the pan with the asparagus and bacon. Stir the soup to combine and cook for an additional 10 minutes.

In the meantime, make the roux to help thicken the soup. Use a small saucepan, melt the butter. With a whisk, combine the flour with the melted butter. Cook for 3 minutes while stirring the mixture to prevent burning.

Combine the roux with the asparagus mixture and stir to incorporate. Turn the burner to low so the asparagus soup with bacon is just simmering.

The Velveeta cheese is the next thing to add to the bacon asparagus soup. Once the cheese is all melted the last step is to add the milk.

Taste the creamy bacon asparagus soup and adjust the seasonings if needed.

*found recipe on https://frommichigantothetable.com/