Spicy Cream of Asparagus Soup

1 tablespoon butter

1 onion, chopped

24 fluid ounces chicken broth

1 pound fresh asparagus spears, trimmed and halved crosswise

1 large Idaho potato, peeled and diced

1 jalapeno pepper, seeded and minced

⅓ cup heavy cream

salt and ground black pepper to taste

1 dash hot pepper sauce (such as Tabasco®), or to taste

Melt butter in a large saucepan over medium heat.

Cook and stir onion in butter until translucent, about 5 minutes.

Pour chicken broth over onions and bring to a boil.

Stir in asparagus and potato; cover and cook until asparagus spears are tender, about 8 minutes.

Mix in jalapeno pepper.

Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot.

Stir in heavy cream.

Season with salt, black pepper and hot sauce.