1 (13 3/4 oz.) can chicken broth
3 med. potatoes
1/3 c. chopped onion
1 tsp. salt
1/8 tsp. brown nutmeg
1 (8 oz.) pkg. frozen cut asparagus
1 1/2 c. light cream
1 (4 oz.) carton whipped cream cheese

In saucepan, combine first 5 ingredients. Bring to boil, reduce heat and simmer covered for 5-8 minutes until potatoes are barely tender. Add frozen asparagus. Return to boil, reduce heat. Cover and simmer 5 minutes or until vegetables are tender. Add light cream and cheese and stir into soup until melted. Do not boil. Makes 4-6 servings. Keeps well in refrigerator for several days.