Asparagus and Cheese Potato Soup

Serve this fancy soup during spring when asparagus is in season.


Asparagus and Cheese Potato Soup

by 5  people


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Servings: Makes 4 servings.
Total Time: 35 mins

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

Nutrition information
Per serving: Calories 383, Total Fat 21 g, Saturated Fat 11 g, Cholesterol 48 mg, Sodium 730 mg, Carbohydrate 31 g, Fiber 3 g, Protein 18 g. Percent Daily Values are based on a 2,000 calorie diet
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