In large saucepan, combine chicken broth, potatoes, onion, salt and nutmeg and bring to boil. Reduce heat and simmer covered for 5-8 minutes until potatoes are tender.
Add asparagus and return to boil. Reduce heat, cover and simmer for 5 minutes until asparagus is tender.
Blend together half-and-half, cream cheese and pimiento. Stir into soup slowly until melted. Do not boil. Serve immediately.
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|Serving Size: 1 Serving (1198g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 868 (55%)|
|Amt Per Serving||% DV|
|Total Fat 96.5g||129 %|
|Saturated Fat 53.6g||268 %|
|Monounsaturated Fat 30.4g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 367.6mg||113 %|
|Sodium 956.8mg||33 %|
|Potassium 3171.8mg||83 %|
|Total Carbohydrate 104.4g||31 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 100.8g|
|Protein 74.5g||106 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1570
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