Asparagus Potato Soup

2 cups diced peeled potatoes

1/2 pound fresh asparagus, chopped

1/2 cup chopped onion

2 celery ribs, chopped

1 TB chicken bouillon granules

4 cups water

1/4 cup butter

1/2 cup flour

1 cup whipping cream

1/2 cup milk

1/2 tsp salt

dash pepper

12 bacon strips, cooked and crumbled (optional)

3/4 cup shredded cheddar cheese

In a large saucepan, combine potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter. In a bowl combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese. Yield: 6-7 servings. *One of my favorite soups ever!