Instructions

1. Begin by preparing all your ingredients. Dice the bacon into small pieces, trim the asparagus and cut it into 1-inch pieces, chop the onion, and mince the garlic. Grate the cheddar cheese if not pre-grated.
2. In a large pot or Dutch oven, cook the diced bacon over medium heat until it becomes crispy. This should take about 5-7 minutes. Stir occasionally to ensure even cooking.
3. Once the bacon is crispy, use a slotted spoon to remove it from the pot and place it on a paper towel-lined plate to drain excess grease. Leave about 1 tablespoon of bacon fat in the pot for added flavor.
4. In the same pot, add 2 tablespoons of butter to the bacon fat and melt it over medium heat. Once melted, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
5. Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently, until fragrant.
6. Next, add the trimmed and chopped asparagus to the pot. Stir well and cook for about 3-4 minutes, allowing the asparagus to soften slightly.
7. Pour in the 4 cups of chicken broth, and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the asparagus is tender.
8. After the asparagus is tender, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender. Blend until smooth, then return to the pot.
9. Once the soup is blended, stir in the grated cheddar cheese until it is fully melted and combined. Season with salt and pepper to taste.
10. Finally, return the crispy bacon to the pot and stir to combine. Allow the soup to heat through for an additional 5 minutes.
11. Serve the cheesy bacon and asparagus soup hot, garnished with extra cheddar cheese or crispy bacon if desired. Enjoy!