Creamy Potato and Asparagus Soup

Ingredients:

2 large bunches of asparagus, trimmed and chopped
1 1/2 lb. potatoes, peeled and cut in 1/2 inch cubes
12 oz. fat free evaporated milk
1 tsp. salt
1 tsp. fresh cracked pepper
1 1/4 c. water
2 Tbs. butter
1 c. water
3 slices bacon, cut in half, cooked and crumbled
Honey

Combine the first 6 ingredients in a large soup pot. Bring to a boil. Reduce the heat and simmer for 10 minutes. Pour in the water and use an immersion blender or food processor to make smooth and creamy. Stir in the butter. Top each serving with 1 tsp drizzled honey and crumbled bacon.