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Soups - Asparagus-Potato Soup



INGREDIENTS
  • 1 (14 1/2-ounce) can chicken broth, undiluted
  • 3 medium red potatoes
  • 1/3 cup chopped onion
  • 1/8 teaspoon ground nutmeg
  • 1 (10 1/2-ounce) can cut asparagus, drained
  • 1 (5-ounce) jar processed pimiento cheese spread

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.
 
 
 
 
Submitted By: Maudean Williams
Jamestown
Fentress Farmers Co-op
 
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