Easy Creamy Crab and Asparagus Soup

2 slices bacon, diced small

½ cup minced onion

1 clove garlic, crushed

½ cup yellow bell pepper, diced

1 cup diced potato

¾ cup asparagus, trimmed and cut into 1/4-inch pieces

8 ounces crabmeat

2 cups skim milk

1 cup half-and-half

1 teaspoon salt

½ teaspoon ground black pepper

Cook and stir the bacon and onion in a saucepan over medium-high heat until the onion is translucent, 7 to 10 minutes.

Stir the garlic and yellow bell pepper into the bacon mixture; cook and stir together another 2 minutes.

Mix the diced potato, asparagus, crabmeat, skim milk, half-and-half, salt, and black pepper into the bacon mixture; bring to a simmer, reduce heat to medium, and cook until the potatoes are tender, 20 to 30 minutes.