Asparagus and Cheese Potato Soup
Recipe from
Better Homes and Gardens
Serve this fancy soup during spring when asparagus is in season.

Servings:
Makes 4 servings.
Total Time:
35 mins
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Ingredients
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1 largeonion, choppedsee savings

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4 teaspoonscooking oilsee savings

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3 tablespoonsall-purpose floursee savings

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2 cups1-inch pieces asparagus spears or broccoli floweretssee savings

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2 cupsmilksee savings

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1 14-1/2-ounce canchicken brothsee savings

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8 ouncesred potatoes, cubed (about 1-1/2 cups)see savings

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1/4 teaspoonsaltsee savings

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1/8 teaspoonground red peppersee savings

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1 cupshredded sharp cheddar cheese (4 ounces)see savings

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1 smalltomato, seeded and choppedsee savings

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1/3 cupdairy sour creamsee savings

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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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