A tasty, quick and easy cream of asparagus and potato soup.
1 1/2 cups chicken broth
3 potatoes, peeled and diced
1/3 cup minced onion
1 teaspoon salt
1/8 teaspoon ground nutmeg
1 (8-ounce) package frozen asparagus, chopped
1 1/2 cups half-and-half (light cream)
4 ounces cream cheese, softened
1 tablespoon chopped pimiento
- In a large saucepan, combine chicken broth, diced potatoes, minced onion, salt, and nutmeg; bring to a boil. Reduce the heat and simmer, covered, for 5 to 8 minutes, or until the potatoes are tender.
- Add chopped frozen asparagus and return to a boil. Cover and simmer for 5 minutes, or until the asparagus is tender.
- Blend together half-and-half (light cream), softened cream cheese, and chopped pimiento. Stir until the soup, mixing until smooth. Do not return to a boil.
Makes 4 servings.