Creamy Potato and Asparagus Soup

1 large bunch asparagus, trimmed
1 1/4lb potatoes, peeled and chopped (1/2in pieces or smaller)
12oz can evaporated milk
6 slices bacon (I just made the whole pound)
1T honey
1/2tsp coarse salt
1/2tsp pepper
1 1/4c water

Reserve about 1/3 of the asparagus. Combine remaining asparagus, the potatoes, evaporated milk, salt, pepper, and water in saucepan. Bring to boiling; reduce heat. Simmer, covered, 10min or until potatoes are tender. Cool slightly. In blender or food processor, blend or process soup, half at a time, until smooth. Meanwhile in skillet cook bacon until crisp. Drain on paper towels; set aside. Reserve 1T bacon drippings in skillet. Add reserved asparagus. Cook 5-6min or until asparagus is crisp-tender, stirring occasionally. Coarsely chop bacon and place in microwave-safe pie plate. Drizzle with honey; cover with paper towel. Just before serving, microwave on high 30 seconds. To serve, ladle soup into bowls and top with asparagus and bacon. Serves 4.

Healthy and delicious :)