I like to use the waxy Yukon Golds or a similar waxy potato for this .
I only peel the brown spots out. or anything on the skin that doesn't look nice.
Add the asparagus ends, peelings, potatoes, onion, cloves, bay leaves, and stock to a soup pot.
Bring to a gentle simmer and cook for about 1 hour
until everything is very soft and the stock has taken on the asparagus flavor.
Blend the Soup
Let the soup cool down a bit, Remove the bay leaves.
Blend the soup until smooth using an immersion blender or regular blender.
It may help to add a bit of milk here if it is too thick.
Strain through a fine mesh strainer to remove the fibrous asparagus pieces.
Press gently with a ladle to extract as much flavor as possible.
Return the soup to the pot and stir in the milk or cream
Season with salt, white pepper, and a little Maggi or Worcestershire if using.
Warm gently without boiling.
See how wonderfully creamy the soup is. This is the thickness it should be.
Add a bit of milk, cream or even water to get this consistency.
Serve with a dollop of sour cream, a dusting of paprika, and a little parsley.
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