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INGREDIENTS

14 ounce chicken broth
3 medium potatoes ; pared and chopped
1/3 cup onion ; minced
1 teaspoon salt
1/8 teaspoon nutmeg
8 ounce frozen cut asparagus
1 1/2 cups half and half
4 ounces cream cheese ; softened
1 tablespoon minced pimiento

Servings

INSTRUCTIONS

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.

NOTES

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1198g)
Recipe Makes: 4 Servings

Calories: 1570
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 %
Powered by: USDA Nutrition Database 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.

About Our Nutrition Facts

Calories per serving: 1570

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