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The Amish Cook at Home:
Simple Pleasures of Food, Family, and Faith
by Kevin Williams and Lovina Eicher
This is a thick soup. The color is light, like a cream sauce. I usually like to serve afresh garden salad with it.
Serves 4 to 6


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


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 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.

Variation: I once fried bacon strips and then crumbled them in with everything. It was very good! You could also sprinkle crumbled bacon over the top as a garnish.


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