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Soups -
Asparagus-Potato Soup
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| INGREDIENTS |
- 1 (14 1/2-ounce) can chicken broth, undiluted
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3 medium red potatoes
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1/3 cup chopped onion
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1/8 teaspoon ground nutmeg
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1 (10 1/2-ounce) can cut asparagus, drained
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1 (5-ounce) jar processed pimiento cheese spread
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| INSTRUCTIONS |
Combine first four ingredients in a Dutch oven; bring to a boil. Cover and reduce heat; simmer five minutes or until potatoes are tender. Stir in remaining ingredients; simmer, uncovered, stirring frequently until thoroughly heated. Do not boil.
Yield: Six cups. |
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