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Cheese & Asparagus Potato Soup |
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Ingredients |
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 | 1large onion, chopped |
| 4 tsp cooking oil |
| 3 tbsp all-purpose flour |
| 2 cups 1 inch pieces asparagus spears |
| 2 cups milk |
| 1 14 oz can chicken broth |
| 1 1/2 cup red potatoes, cubed |
| 1/8 tsp ground red pepper |
| 1 cup shredded sharp cheddar cheese |
| 1 small tomato, seeded and chopped |
| 1/3 cup dairy sour cream |
| 1/4 tsp salt |
In a large saucepan cook onion in hot oil until tender. Sprinkle flour
over onion, stir to coat. Add the asparagus, milk, chicken broth,
potatoes, salt and red pepper.
Cook; stir until thickened and bubbly. Reduce heat and simmer, covered
for 10 to 12 minutes or until vegetables are just tender, stirring occasionally.
Add cheddar cheese, tomato and sour cream. Stir until cheese melts.
Servings 4
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