Cheesy Asparagus Soup

Bring 4 cups chicken stock to a boil in a saucepan. Add asparagus and cook until tender 3 to 5 minutes. Drain asparagus reserving the stock. Set a few asparagus tips aside for garnish.

Heat butter and olive oil in a stockpot over medium heat. Add onion and celery and cook until tender 6 to 8 minutes. Add garlic; cook and stir until fragrant about 3 minutes more.

Stir flour into onion mixture until combined about 2 minutes. Add remaining 2 cups chicken stock; cook and stir until thickened about 5 minutes more. Add cooked asparagus stalks and remaining reserved asparagus-chicken stock; bring soup to a boil.

Heat half-and-half in a small saucepan over medium heat until warmed slightly 1 to 2 minutes. Add warmed half-and-half to soup reduce heat and simmer until flavors have blended about 10 minutes.

Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to stockpot. Add American cheese and stir until melted; season with salt and pepper. Garnish with asparagus tips.