1 3/4 cups chicken broth
3 potatoes, peeled and cubed
1/2 pound asparagus, trimmed and cut into 1/2-inch pieces
1/3 cup chopped onion
1 teaspoon salt
1 1/2 cups milk
2 Tablespoons all-purpose flour
1 cup Velveeta or Colby cheese (cubed or sliced)
Combine the broth, potatoes, asparagus, onion, and salt in a large saucepan.
Cook over medium heat until the vegetables are tender, about 30 minutes.
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.