1 tablespoon butter
1 tablespoon oil
1 onion chopped
1 Russet potato (peeled, cut into ¼-inch pieces)
1 32-ounce can low-sodium chicken broth
1 pound asparagus (tough ends trimmed, each piece cut in thirds)
1 tablespoon flour
1 teaspoon dried summer savory
Crème Fraiche, plain yogurt, or sour cream (optional)
Melt butter into medium-to-large saucepan over medium heat; add oil.
Add onion and cook over low-to-medium heat until tender (few minutes).
Add flour and stir for minute or two until onion is coated.
Gradually pour in chicken stock and stir.
Add salt and pepper to taste; add summer savory.
Add asparagus and potato; bring mixture to boil.
Simmer about 20 minutes, or until asparagus and potato are tender.
Puree mixture with hand blender, being sure to leave a few bits of asparagus.
If soup is too thick, add small amount of chicken broth for desired consistency.
Ladle into bowls. Serve with dollop of Crème Fraiche, yogurt, or sour cream, if desired.