Potato-Asparagus Soup | Oregonian Recipes

Ingredients

• 3 pounds russet potatoes, peeled, cut into 1-inch pieces
• 1 pound asparagus
• 2 tablespoons olive oil
• 1 large onion, cut into 1/2-inch dice
• 3 cloves garlic, minced
• 1 teaspoon salt
• Freshly ground black pepper (to taste)
• 4 cups vegetable broth, or 2 vegetarian bouillon cubes dissolved in 4 cups water
• 2 bay leaves
• Juice of 1 lemon
• 1/4 cup chopped fresh dill