Recipe and Photo by: Better Homes and Gardens
Once you've made Asparagus and Cheese Potato Soup a few times, mix it up. Turn it into Broccoli and Cheese Potato Soup.
1-inch pieces asparagus spears or broccoli flowerets
14-1/2-ounce can chicken broth
ounces red potatoes, cubed (about 1-1/2 cups)
teaspoon ground red pepper (cayenne)
shredded sharp cheddar cheese (4 ounces)
tomato, seeded and chopped
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.
nutritional info per serving
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