This creamy asparagus potato soup is perfect for a cold day. Quick, very easy, and delicious!
Ingredients
- medium russet potatoes: 3 piece (chopped)
- ¾ cups chicken broth: 1 piece
- onion: 0.33333 cup (chopped)
- kosher salt: 1 tsp
- ground nutmeg: 0.125 tsp
- frozen cut asparagus: 1 pack (12 ounce pack)
- ½ cups heavy cream: 1 piece
- ounces whipped cream cheese: 4 piece
Metric Conversion
Stages of cooking
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Combine potatoes, chicken broth, onion, salt, and nutmeg in a large pot.
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Bring to a boil; reduce heat and simmer, covered, until potatoes are just tender, 8 to 10 minutes. Add asparagus and return to a boil. Reduce heat; simmer, covered, until vegetables are tender, about 5 minutes.
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Stir in heavy cream and cream cheese until melted, making sure soup does not boil any more.
