1 lg. onion, chopped (1 c.)
1/4 c. (1/2 stick) butter
2 (13 3/4 oz.) cans chicken broth
1 lb. all-purpose potatoes, pared and sliced
2 lbs. fresh, slender asparagus
1 c. Half and Half
Salt
White pepper

Saute the onion in butter in a large saucepan for 2 minutes. Stir in the potatoes and chicken broth. Cover; lower heat; simmer for 20 minutes or until potatoes are very tender. Meanwhile, wash asparagus; trim and discard ends. Cut into 1 inch pieces. Add to potato mixture. Cook 5 minutes or just until asparagus is tender. Remove from heat. Stir in Half and Half. Ladle about 1/4 of the soup into the container of an electric blender. Cover, whirl until smooth. Pour in large bowl. Repeat with remaining soup. Season with salt and pepper, if necessary. If serving the soup hot, return soup to saucepan and reheat. Or cover bowl and chill.