Potato and Asparagus Soup With Cheese

Submitted by AmyZoe

"I substituted broccoli for the asparagus, and it was still delicious. Recipe courtesy of Beyond Burlap, Idaho's Famous Potato Recipes."

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 3 medium potatoes (peeled or unpeeled and cubed)
• 14 ounces chicken broth or 1 3/4 cups fresh chicken broth
• 1⁄3 cup chopped onion
• 1⁄8 teaspoon nutmeg
• 1 teaspoon salt
• 10 ounces frozen cut asparagus
• 1 1⁄2 cups half-and-half
• 5 ounces neufchatel cheese with pimentos or 4 ounces whipped cream cheese with pimentos
• crouton (to garnish)

directions

1. Combine the potatoes, chicken broth, onions, nutmeg, and salt in a 2 quart saucepan.
2. Bring to a boil and reduce the heat. Simmer, covered for 8 to 10 minutes or until the vegetables are tender.
3. Add the asparagus. Bring to a boil and reduce the heat. Simmer for 5 to 8 minutes or until the vegetables are tender.
4. Blend the half-and-half with the cheese spread in a bowl. Add to the soup.
5. Cook until heated through, stirring until smooth, but do not boil.
6. Ladle into soup bowls. Garnish with croutons.