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Asparagus and Cheese Potato Soup




Source of Recipe


newtimes


List of Ingredients




Asparagus & Cheese Potato Soup
1 large onion, chopped
4 teaspoons cooking oil
3 tablespoons all-purpose flour
2 cups 1-inch pieces asparagus spears or broccoli florets
2 cups milk
1 141/2-ounce can chicken broth, or fresh broth
8 ounces red potatoes, cubed (about 11/2 cups)
1/4 teaspoon salt
1/8 teaspoon ground cayenne
1 cup shredded sharp cheddar cheese
1 small tomato, seeded and chopped
1/2 cup sour cream


Recipe



In a large saucepan cook onion in hot oil until tender. Sprinkle flour over onion and stir to coat. Add the asparagus or broccoli, milk, chicken broth, potatoes, salt and red pepper.

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. Serves 4.