Asparagus Potato Soup

2 c. diced, peeled potatoes
1/2 lb fresh asparagus, chopped
1/2 c. chopped onion
2 celery ribs, chopped
1 T. chicken bouillion granules
4 c. water
1/4 c. butter
1/2 c. flour
1 c. whipping cream
1/2 c. milk
1/2 t. salt
dash pepper

1. In large saucepan, combine potatoes, asparagus, onion, celery, bouillion, and water. Bring to a boil. Reduce heat. Cover and simmer for 15 minutes or until vegetables are tender.
2. Stir in butter
3. 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 shredded cheddar cheese.

6-7 servings.

**I substitute milk for the cream plus milk, and it still is creamy.**