Ingredients
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4 teaspoons oil
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1 large onion, chopped
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3 tablespoons flour
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2 cups asparagus, cut into 1 inch pieces
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2 cups milk
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1 (14 1/2 ounce) can chicken broth
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8 ounces cubed red potatoes
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1/4 teaspoon salt
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1/8 teaspoon cayenne pepper
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4 ounces shredded cheddar cheese
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1 small tomatoes, seeded and chopped
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1/3 cup sour cream
Instructions
- Heat oil in a large sauce pot, add onion and cook over medium heat until tender.
- Add flour and stir to coat onions.
- Add asparagus, milk, broth, potatoes, salt and pepper, increase heat to medium high and cook until thick and bubbling, stirring often.
- Reduce heat to low, cover and simmer, stirring ocassionaly, 10-12 minutes or until vegetables are tender.
- Add cheese, tomato and sour cream and simmer until cheese is melted.