Ingredients
2 cups diced peeled potatoes1/2 pound fresh asparagus, chopped1/2 cup chopped onion2 celery ribs, chopped1 tablespoon chicken bouillon granules4 cups water1/4 cup butter, cubed1/2 cup all-purpose flour1 cup heavy whipping cream1/2 cup milk1/2 teaspoon saltDash pepper12 bacon strips, cooked and crumbled3/4 cup shredded cheddar cheese
Preparation
In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter.
In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese.
