Asparagus & Cheese Potato Soup

A treasure of spring--tender, purple-tinged asparagus--is featured in this soup. Sour cream lends a tangy flavor to this creamy delight.



by 6  people


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Ingredients
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    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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    1/8  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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    1/4  teaspoon 
    salt

Directions
1.
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.
2.
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.
Nutrition information
Per Serving: cal. (kcal) 383, Fat, total (g) 21, chol. (mg) 48, sat. fat (g) 11, carb. (g) 31, fiber (g) 3, pro. (g) 18, vit. A (RE) 288.46, vit. C (mg) 33.07, sodium (mg) 730, calcium (mg) 343.29, iron (mg) 2.7, Percent Daily Values are based on a 2,000 calorie diet
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