Asparagus-Potato Soup
1-3/4 cups chicken broth
3 potatoes, peeled and cubed
1/ 2 pound asparagus, trimmed and cut into 1/2-inch pieces
1/ 3 cup chopped onion
1 teaspoon salt
1-1/ 2 cups milk
2 tablespoons all-purpose flour
1 cup Velveeta or Colby cheese (cubed or sliced)
DIRECTIONS:
Combine the broth, potatoes, asparagus, onion, and salt in a large
saucepan. Cook over medium heat until the vegetables are tender, about
30 minutes. Whisk the milk and flour together well in a small bowl and
whisk into the broth mixture. Stir in the cheese until melted. Pour into
warmed soup bowls and serve immediately.
Source : The soups-n-stews mailer on cooking-lists.
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