Ingredients

The following ingredients have 4 Servings
  • 1 onion (diced)
  • 4 cloves garlic (roughly chopped)
  • 1 lb. asparagus (trimmed and cut into 2-inch pieces)
  • 2 potatoes (washed and diced (leave the peel on))
  • 4 cups chicken stock/broth (or vegetable broth, for vegan/vegetarian)
  • kosher salt (to taste)
  • black pepper (to taste)
  • 6 oz. baby spinach (or frozen)
  • 2 tablespoons fresh dill (chopped)
  • juice of one lemon
  • croutons and poached eggs (for serving, optional)

Instruction

  • Add the onion, garlic, asparagus, potatoes, chicken/vegetable stock, and salt and pepper to your slow cooker.
  • Cook on high for 4 hours or low for 8 hours.
  • Add the spinach to the soup- stir until wilted.
  • Add the dill.
  • Using an immersion blender, blend the soup until it reaches a thick and smooth consistency.
  • Stir in the lemon juice and adjust seasonings to taste.
  • Top with croutons and/or poached eggs, if desired.