Asparagus-Potato Soup
This is absolutely delicious. It is simple to make and has wonderful flavor. I will certainly make this often.
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)
Combine the broth, potatoes, asparagus, onion, and salt in a large saucepan. Cook over medium heat until the vegetables are tender, about 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.
Recipe Author: Posted to RRAMR by Richard Lee Holbert
Recipe Source: The soups-n-stews mailer on cooking-lists. com
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