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.