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Creamy Asparagus Soup

1/2 cup chopped onion
1 cup sliced celery
3 garlic cloves, crushed
3 tablespoons butter
1 (16-ounce) can asparagus
1(16-ounce) can whole potatoes, sliced
2 cups chicken broth
1 teaspoon white distilled vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon dried basil
1 cup milk
1 cup sour cream

1. In a kettle cook chopped onion, sliced celery, and crushed garlic cloves in butter over medium-high heat, stirring constantly, until tender. Stir in asparagus (undrained), sliced whole potatoes, chicken broth, vinegar, salt, pepper, cayenne pepper, and basil. Bring to a boil, stirring often. Reduce the heat and simmer for 10 minutes.
2. Pour the mixture into a food processor or food blender and process until smooth. Return to the kettle and stir in milk; heat through but do not boil. Garnish with sour cream.

Makes 4 servings.