Asparagus Potato Soup

1 3/4 C chicken broth
3 potatoes, peeled and cubed
1/2 lb asparagus, trimmed and cut into 1/2 inch pieces
1/3 C chopped onion
1 tsp salt
1 1/2 C milk
2 T all-purpose flour
1 C 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. Variation: This Amish woman sometimes fries bacon strips and then crumbles them in with everything. Sprinkle the crumbled bacon over the top as a garnish.