Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

Asparagus and Cheese Potato Soup




Source of Recipe


Better Homes and Gardens


Recipe Introduction


Start to Finish: 35 min.


List of 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

Recipe




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.
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.