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Ingredients

• 1   large onion, chopped
• 4 teaspoons  cooking oil
• 3 tablespoons  all-purpose flour
• 2 cups  1-inch pieces asparagus spears or broccoli flowerets
• 2 cups  milk
• 1 14-1/2-ounce can  chicken broth
• 8 ounces  red potatoes, cubed (about 1-1/2 cups)
• 1/8 teaspoon  ground red pepper
• 1 cup  shredded sharp cheddar cheese (4 ounces)
• 1   small tomato, seeded and chopped
• 1/3 cup  dairy sour cream
• 1/4 teaspoon  salt

Description

A Treasure Of Spring--tender, Purple-tinged Asparagus--is Featured In This Soup. Sour Cream Lends A Tangy Flavor To This Creamy Delight.

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