Creamy Asparagus Chowder

Ingredients
1/4 cup butter
2 medium onions, chopped
2 cups chopped celery
1 garlic clove, minced
1/2 cup all-purpose flour
1 large potato, peeled and cut into 1/2-inch cubes
4 cups milk
4 cups chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
4 cups chopped fresh asparagus, cooked and drained
Salt and pepper to taste
Sliced almonds
Shredded cheddar cheese
Chopped fresh tomato

Directions
In a Dutch oven, melt butter; saute onions, celery and garlic until tender. Stir in flour.

Add potato, milk, broth and herbs; cook over low heat, stirring occasionally until the potato is tender and soup is thickened, about 20-30 minutes. 

Add asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato. Yield: about 2-1/2 qts.

 
Source:  www.tasteofhome.com