Peel and dice two medium potatoes and one small onion. Put in a medium sauce pan, and cover with chicken stock. Cook until potatoes are just barely tender. Remove the potatoes and onions from the stock with a slotted spoon, saving the stock to cook the asparagus.
While the potatoes are cooking, make a white sauce. Melt 1/3 stick of butter in a frying pan and add 2 rounded tbsp. flour. Stir until well mixed and remove from heat. Add about 2 cups of milk and whisk until butter and flour are dissolved. (He used half and half instead of milk) Return to heat and cook on medium until it boils, stirring constantly until it has thickened. Turn the heat down to a low simmer and cover to prevent a skim from forming. Add the potatoes and onions and continue simmering.
Prepare one big bunch of asparagus by washing and snapping off the ends. Discard ends. Cut the asparagus into 2 inch lengths, setting aside the tips. Cook the asparagus (except the tips) in the potato water/stock sprinkling 1/4 tsp of Italian Seasoning over the top. Cook until the asparagus is well done. Cool. Pour asparagus and stock into a blender and puree until smooth.
Transfer the white sauce, potatoes and onions into a large pot and add the pureed asparagus. Rinse the blender with a little water and add to the soup. Let simmer covered, until ready to serve. Just before serving, cover the tips with water in a small sauce pan and bring to a boil. Cook 1 to 2 minutes longer and pour the tips and water into the soup. Stir and serve. (Serves 4)
If you like it spicy, try adding a little hot sauce or red pepper flakes along with the Italian seasoning.
Enjoy! If you all think it is good, JoDee, will you copy it to the recipe blog for me?