1/4 c. butter
2 onions, chopped
1 clove garlic
1 lg. potato, cubed
4 c. milk
4 c. chicken broth
1/2 tsp. thyme
1/2 tsp. marjoram
4 c. cooked asparagus
Salt and pepper to taste

Melt butter, saute onions, celery, garlic until tender. Stir in flour. Add potato, milk, broth and herbs. Cover; cook over low heat stirring occasionally until soup is thickened, about 20 to 30 minutes. Add asparagus, salt and pepper.