posted by Meryl 04-17-102 10:01 PM
Asparagus and Cheese Potato Soup
Source: Better Homes and Gardens
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)
1/8 teaspoon ground red pepper
1 cup shredded sharp cheddar cheese (4 ounces)
1 small tomato, seeded and chopped
1/3 cup dairy sour cream
1/4 teaspoon salt
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 minutes or until vegetables are just tender, stirring occasionally. Add cheddar cheese, tomato, and sour cream; stir until cheese melts.
Makes 4 main-dish servings.