![](https://cdn.statically.io/img/www.allrecipes.com/thmb/RBef5yZEBm7XefVrVRFEBQZZxSc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6586340-1e8c9d162ea74cbfaa8908594ae39cb5.jpg)
Ingredients
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3 medium russet potatoes, peeled and chopped
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1 ¾ cups chicken broth
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⅓ cup chopped onion
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1 teaspoon kosher salt
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⅛ teaspoon ground nutmeg
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1 (12 ounce) package frozen cut asparagus
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1 ½ cups heavy cream
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4 ounces whipped cream cheese
Directions
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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.
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Add asparagus and return to a boil. Reduce heat; simmer, covered, until vegetables are tender, about 5 minutes.
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Stir in heavy cream and cream cheese until melted; do not boil.
Nutrition Facts (per serving)
364 | Calories |
28g | Fat |
25g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 364 | |
% Daily Value * | |
Total Fat 28g | 36% |
Saturated Fat 17g | 85% |
Cholesterol 101mg | 34% |
Sodium 774mg | 34% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 4g | 13% |
Total Sugars 3g | |
Protein 7g | 13% |
Vitamin C 40mg | 44% |
Calcium 68mg | 5% |
Iron 1mg | 7% |
Potassium 649mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.