Asparagus and Cheese Potato Soup

0
46

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 (cayenne)
  • 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.
  2. Sprinkle flour over onion and stir to coat.
  3. Add the asparagus, milk, chicken broth, potatoes, salt and red pepper.
  4. Cook and stir until thickened and bubbly; reduce heat.
  5. Simmer, covered, for 10 to 12 minutes or just until vegetables are tender, stirring occasionally.
  6. Add cheddar cheese, tomato, and sour cream; stir until cheese is melted.

Makes 4 servings.

Get our Top Stories in Your Inbox

Next step: Check your inbox to confirm your subscription.

NO COMMENTS

LEAVE A REPLY

We are glad you have chosen to leave a comment. Please keep in mind that comments are moderated according to our comment policy.

Receive emails as this discussion progresses.