Asparagus & Cheese Potato Soup

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Asparagus & Cheese Potato Soup

A treasure of spring--tender, purple-tinged asparagus--is featured in this soup. Sour cream lends a tangy flavor to this creamy delight.

1 large onion, chopped
4 teaspoons cooking oil
3 tablespoons all-purpose flour
2 cups 1-inch pieces asparagus spears or broccoli flowerets
2 cups milk
1 14-1/2-ounce can chicken broth
8 ounces red potatoes, cubed (about 1-1/2 cups)
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 cup shredded sharp cheddar cheese (4 ounces)
1 small tomato, seeded and chopped
1/3 cup dairy sour cream
In a large saucepan cook onion in hot oil until tender. Sprinkle flour over
onion and stir to coat. Add the asparagus, milk, chicken broth, potatoes,
salt, and red pepper.
Cook and stir until thickened and bubbly; reduce heat. Simmer, covered, for
10 to 12 mintues or until vegetables are just tender, stirring occasionally.
Add cheddar cheese, tomato, and sour cream; stir until cheese melts. Makes 4
main-dish servings.

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Asparagus & Cheese Potato Soup