Categories: dinner, soup, vegetarian

Ingredients

• 1 large onion, chopped
• 4 tsp. cooking oil
• 3 Tbsp. flour
• 2 cups 1-inch pieces asparagus spears (or broccoli florets)
• 2 cups milk
• 1 can chicken broth (14 oz.)
• 8 oz. red potatoes, cubed
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 cup shredded cheese
• 1 small tomato, seeded and chopped
• 1/3 c. 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 asparagus, milk, chicken broth, potatoes, salt, and pepper.

4. Cook and stire until thickened and bubbly; reduce heat.

5. Simmer, covered, for 10-12 minutes or until vegetables are tender, stirring occasionally.

6. Add cheddar cheese, tomato, and sour cream. Stir until cheese in melted.

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