Asparagus Potato Soup - cooking recipe

Ingredients

1 3/4 cups chicken broth
3 potatoes, peeled and cubed
1/3 cup onion, chopped
1 teaspoon salt
1/2 lb asparagus, trimmed and cut into 1/2 inch pieces
1 1/2 cups milk
2 tablespoons all-purpose flour
1 cup Velveeta cheese (cubed or sliced) or 1 cup colby cheese (cubed or sliced)

Preparation

Combine the broth, potatoes, onion, and salt in a large saucepan.
Cook over medium heat until the vegetables are tender, about 20 minutes.
Add the asparagus and cook for 10 minutes or more.
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.