Fill a medium-sized stockpot with water and add the red-skin potatoes. Place it over med-high heat. Cook until the potatoes are fork-tender—about 15 minutes.
Using a slotted spoon, remove the potatoes, add the bag of preserved asparagus, and boil the bag for an additional 8 minutes.
Remove the bag and, using a pair of kitchen shears, cut the bag open.
Pour the water out of the stockpot and add the potatoes, asparagus, mushroom, and parsley. Add the 4 cups of vegetable or chicken bone broth.
Place the stockpot over medium heat.
Using a wand mixer, pulse the ingredients until the mixture is smooth.
Add a tablespoon of Old Bay seasoning.
Add sea salt and freshly ground black peppercorns to taste.
Serve with bread croutons, shredded smoked Gouda cheese, trimmed green onions, and a drizzle of extra virgin olive oil.