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Gingerbread
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Asparagus and 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 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
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.
 Always Kiss The Cook
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