Asparagus Potato Soup

2 cups diced peeled potatoes
½ pound fresh asparagus, chopped
½ cup chopped onion
2 celery ribs, chopped
1 T. chicken bouillon granules
4 cups water
¼ cup butter
½ cup flour
1 cup heavy whipping cream
½ cup milk
½ tsp salt
Dash pepper
¾ cup shredded cheddar cheese

In a Dutch oven 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.
On a bowl, combine the 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 cheese.  Yield:  6-7 servings.