Asparagus and Cheese Potato Soup
Serve this fancy soup during spring when asparagus is in season.
Ingredients
-
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
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
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
Add Your Review
how-tos
Recommended Recipe:
Bacon and Baked Potato Soup
Kids love this creamy, main-dish soup. It's just like a cheesy stuffed potato--but served in a bowl.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
