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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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