Saute onions in butter until translucent. Stir in potatoes and chicken broth; bring to a boil. Cover and simmer 20 minutes or until potatoes ate tender. Add asparagus and cook about 5 minutes until tender. Remove from heat. Blend in blender in batches until smooth or puree with a Cuisinart Smart Stick. Season and serve hot or cold.
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|Serving Size: 1 Serving (202g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 40 (40%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 10.2mg||3 %|
|Sodium 540.7mg||19 %|
|Potassium 435.3mg||11 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 9.7g|
|Protein 4.2g||6 %|
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Calories per serving: 101
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