This is a hearty, creamy, baked-potato-like soup that will certainly fill you up! I did mine in the slow cooker but it can certainly be done stove top as well.
3 Cups Skim Milk
1 Cup Half & Half
1/2 Cup Flour
3 or 4 Red Potatoes, diced into cubes (I left the skin on, but you can peel them)
1lb Asparagus, bottoms discarded and stalks cut into thirds
1/2 Cup Cheddar Cheese
1/2 Cup Sour Cream (I used light sour cream)
Sour Cream, Shredded Cheddar Cheese, Green Onions, Crumbled Bacon (optional toppings)
Place milk, cream and flour in the slow cooker and whisk until flour is mixed in. Add potatoes, asparagus and some salt and pepper. Turn slow cooker on low for about 4 or 5 hours. An hour to 30 minutes before serving add the cheese and sour cream and stir to combine.
When serving, top with sour cream, shredded cheese, green onions and or crumbled bacon.
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