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

Melt butter, saute onions, celery and garlic until tender. Stir in flour. Add potato, milk, broth and herbs. Cook on low heat, stir occasionally until soup is thickened, about 20 to 30 minutes. Add asparagus, salt and pepper. Garnish with sliced almonds, cheddar cheese and fresh tomatoes.