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.
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
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. Daily Values: Vitamin A 28%, Vitamin C 56%, Calcium 34%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
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