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Heat oil in a large sauce pot, add onion and cook over medium heat until tender.
Add flour and stir to coat onions.
Add asparagus, milk, broth, potatoes, salt and pepper, increase heat to medium high and cook until thick and bubbling, stirring often.
Reduce heat to low, cover and simmer, stirring ocassionaly, 10-12 minutes or until vegetables are tender.
Add cheese, tomato and sour cream and simmer until cheese is melted.