Prep Time::5 mins
Cook Time::25 mins
Total Time::30 mins
Servings::6
Ingredients
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3 medium russet potatoes, peeled and chopped
1 ¾ cups chicken broth
⅓ cup chopped onion
1 teaspoon kosher salt
⅛ teaspoon ground nutmeg
1 (12 ounce) package frozen cut asparagus
1 ½ cups heavy cream
4 ounces whipped cream cheese
Directions
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.