Velvety Asparagus and Potato Chowder

Name: Velvety Asparagus and Potato Chowder
Total time: 30 min
Ingredients: 3 medium russet potatoes, peeled and diced; 415 ml chicken broth; 80 g chopped onion; 1 teaspoon kosher salt; 0.5 teaspoon ground nutmeg; 1 (340 g) package frozen cut asparagus; 355 ml heavy cream; 113 g whipped cream cheese

Indulge in the creamy goodness of this velvety asparagus and potato chowder, a soul-warming soup that's quick and easy to make in just 30 minutes.

30 min

easy

6 servings

364kcal

calories

25g

carbohydrates

101mg

cholesterol

28g

fat

fiber

protein

17g

saturated fat

774mg

sodium

sugar

unsaturated fat

Dinner American

Ingredients

3 medium russet potatoes, peeled and diced

415 ml chicken broth

80 g chopped onion

1 teaspoon kosher salt

0.5 teaspoon ground nutmeg

1 (340 g) package frozen cut asparagus

355 ml heavy cream

113 g whipped cream cheese

Directions

Step 1

In a large pot, combine the diced potatoes, chicken broth, chopped onion, salt, and nutmeg. Bring to a boil, then reduce the heat and simmer covered for 8 to 10 minutes, until the potatoes are just tender.

Step 2

Add the frozen asparagus and bring the soup back to a boil. Reduce the heat and simmer covered for about 5 minutes, until the vegetables are tender.

Step 3

Stir in the heavy cream and cream cheese until fully melted. Be careful not to let it boil.