I make a cream of Asparagus soup. You can substitute broccoli, cauliflower, spinach also.

1&1/2sticks butter
1 c. flour
1/2 gal 2% or whole milk
2 c. water
4 to 5 chicken bullion ( low sodium if you like)
1/2 teas. pepper
1/8 teas nutmeg
fresh, froz. or canned asparagus (cooked until tender and diced small)
or 1- 10 oz.froz. chopped spinach, or 22 oz. froz.chopped broccoli, or cauliflower, cooked until tender.

in a 5 qt dutch oven melt butter and add flour to make a roux. cook stirring occasionally for 5 min to avoid burning or sticking.

dissolve bullion in boiling water (I do this in micro)

add water, bullion, and milk to roux, whisking to combine.

add pepper, nutmeg and cook over med. heat until almost a boil stirring occasionally so it won't stick. ( you will notice the mixture geting thicker as it heats) add veggies of choice. let set for 10 min. before serving.

If more flavor is wanted, add extra bullion, but taste for salt.