Potato and Asparagus Soup With Cheese

• 3 medium potatoes (peeled or unpeeled and cubed)
• 14 ounces chicken broth or 1 34 cups fresh chicken broth
• 13 cup chopped onion
• 18 teaspoon nutmeg
• 1 teaspoon salt
• 10 ounces frozen cut asparagus
• 1 12 cups half-and-half
• 5 ounces neufchatel cheese with pimentos or 4 ounces whipped cream cheese with pimentos
• crouton (to garnish)

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

potatoes, chicken broth, onion, nutmeg, salt, pimentos

Taken from www.food.com/recipe/potato-and-asparagus-soup-with-cheese-519447 (may not work)