Add the chopped asparagus and diced potato to the pot. Cook for an additional 5 minutes, stirring occasionally.
Pour in the vegetable or chicken broth, ensuring that the vegetables are submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the vegetables are 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 blender and blend until smooth.Â
Stir in the heavy cream and simmer for an additional 5 minutes.
Season the soup with salt and pepper to taste. Serve hot.
