Creamy Asparagus Chowder

• 1/4 c. butter or margarine
• 2 medium onions, chopped
• 2 c. chopped celery
• 1 garlic clove, minced
• 1/2 c. flour
• 1 large potato, cut into 1/2-inch cubes
• shredded Cheddar cheese
• 4 c. milk
• 4 c. chicken broth
• 1/2 tsp. dried thyme
• 1/2 tsp. marjoram
• 4 c. chopped fresh asparagus, cooked and drained
• salt and pepper to taste

1. In Dutch oven, melt butter.
2. Saute onions, celery and garlic until tender.
3. Stir in flour.
4. Add potato, milk, broth and herbs. Cook over low heat, stirring occasionally, until potato is tender and soup is thickened (about 20 to 30 minutes).
5. Add asparagus, salt and pepper.
6. Heat through.
7. Serve with grated cheese.
8. Yields about 2 1/2 quarts.

butter, onions, celery, garlic, flour, potato, cheddar cheese, milk, chicken broth, thyme, marjoram, fresh asparagus, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1019264 (may not work)