asparagus and cheese potato soup

By JacqueDavison

Per serving: 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. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 large onion, chopped
• 4 teaspoons cooking oil
• 3 tablespoons all-purpose flour
• 2 cups 1-inch pieces asparagus spears or broccoli floweretts
• 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

Preparation

Step 1

1. 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.
2. 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.