Directions
Melt the butter in a heavy pot or Dutch oven over medium heat.
Add the garlic and cook for 1 minute, until fragrant.
Stir in the asparagus, season with salt and pepper, and cook for 5 minutes.
Add the potato, if using, then pour in the chicken broth.
Bring to a simmer, cover, and cook for 10–15 minutes, until the asparagus is tender.
Blend the soup until smooth using an immersion blender or countertop blender.
Stir in the heavy cream, if using, and warm gently over low heat without boiling.
Garnish with chopped chives, fresh dill, and steamed asparagus tips if desired. Serve hot.
