Amish Asparagus Potato Soup
A delicious, thick seasonal soup!
Ingredients
- 1 ¾ cups chicken broth
- 3 potatoes, peeled and cubed
- ½ pound asparagus, trimmed and cut into ½-inch pieces
- ⅓ cup chopped onion
- 1 teaspoon salt
- 1 ½ cups milk
- 2 tablespoons all-purpose flour
- 1 cup Velveeta or Colby cheese (cubed or sliced)
Instructions
- Combine the broth, potatoes, asparagus, onion, and salt in a large saucepan.
- Cook over medium heat until the vegetables are tender, about 30 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