Spicy Cream of Asparagus Soup Recipe

Melt butter in a large saucepan over medium heat.

Cook and stir onion in butter until translucent about 5 minutes.

Pour chicken broth over onions and bring to a boil.

Stir in asparagus and potato; cover and cook until asparagus spears are tender about 8 minutes.

Mix in jalapeno pepper.

Pour the soup into a blender filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot.

Stir in heavy cream.

Season with salt black pepper and hot sauce.