Categories: Soup

Ingredients

• 2 cups diced peeled potatoes
• 1/2 pound fresh asparagus, chopped
• 1/2 cup chopped onion
• 2 celery ribs, chopped
• 1 tablespoon chicken bouillon granules
• 4 cups water
• 1/4 cup butter or margarine
• 1/2 cup all-purpose flour
• 1 cup whipping cream
• 1/2 cup milk
• 1/2 teaspoon salt
• Dash pepper
• 12 bacon strips, cooked and crumbled
• 3/4 cup shredded Cheddar cheese

Directions

1. In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter.

2. In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese.

Email to a friend | Print this recipe | Back