• 13 3/4 oz Chicken Broth or 3 cubes of Chicken Bouillon in 12-14 oz of water
  • 3 medium potatoes, diced small
  • 1/2 cup chopped onion
  • 1 tsp salt (or less)
  • 1/8 tsp nutmeg
  • 10 oz frozen asparagus or as much fresh asparagus as you prefer
  • 2 cups light cream
  • One (1) 4 oz package whipped cream cheese
  1. In a saucepan, mix broth, potatoes, onion, salt, and nutmeg. Bring to a boil and simmer covered for 5-8 minutes until potatoes are barely tender.
  2. Add frozen asparagus (precook if using fresh asparagus) and return to boiling.
  3. Reduce heat, cover and simmer 5 minutes until tender.
  4. Blend together whipped cream cheese and light cream. Stir into soup until melted. DO NOT BOIL.

*Tastes better if prepared a day in advance!