Easy Potato Asparagus Soup

From April...

4 teaspoons oil

1 large onions, chopped

3 tablespoons flour

2 cups asparagus, cut into 1 inch pieces

2 cups milk

1 (14 1/2 ounce) cans chicken broth

8 ounces cubed red potatoes

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

4 ounces shredded cheddar cheese

1 small tomato, seeded and chopped

1/3 cup sour cream

Heat oil in a large sauce pot, add onion and cook over medium heat until tender. Add flour and stir to coat onions. Add asparagus, milk, broth, potatoes, salt and pepper, increase heat to medium high and cook until thick and bubbling, stirring often. Reduce heat to low, cover and simmer, stirring occasionally, 10-12 minutes or until vegetables are tender. Add cheese, tomato and sour cream and simmer until cheese is melted. (You can substitute broccoli for asparagus if you want to)