Creamy Asparagus Potato Soup
This creamy asparagus potato soup is perfect for a cold day. Quick, very easy, and delicious!
russet potatoes, peeled and chopped
3
medium
chicken broth
1 ¾
cups
chopped onion
⅓
cup
kosher salt
1
teaspoon
ground nutmeg
⅛
teaspoon
frozen cut asparagus
1
(12 ounce) package
heavy cream
1 ½
cups
whipped cream cheese
4
ounces
 Combine potatoes, chicken broth, onion, salt, and nutmeg in a large pot. 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.
  Stir in heavy cream and cream cheese until melted; do not boil.
