Asparagus Potato Soup

By Mark Whalen on May 22, 2013 at 2:46pm

2 c diced peeled potatoes
1/2 lbs fresh asparagus, chopped
1/2 c chopped onion
2 chopped celery ribs
1 T chicken boullion granules
4 c water
1/4 c butter
1/2 c all purpose flour
1 c whipping cream
1/2 c milk
1/2 c salt
dash pepper
12 bacon strips, cooked and crumbled
3/4 c shredded chedder cheese

In a large saucepan or soup kettle combine potatoes, asparagus, onion, celery, boullion granules and water.  Bring to a boil; reduce heat cover and simmer for 15 minutes or until vegetables are tender.  Stir in butter.  In a bowl combine flour, cream, milk, salt and pepper until smooth…add vegetable…bring to a boil.  Cook and stir for 2 minutes or until thickened.  Garnish with bacon and cheese.