1 (13 oz.) can chicken broth
3 med. potatoes, chopped (3 c.)
1/3 c. chopped onion
1 tsp. salt
1/8 tsp. ground nutmeg
1 (8 oz.) pkg. frozen broccoli
1 1/2 c. light cream
1 (5 oz.) jar Neufchatel cheese spread with pimento

In saucepan combine chicken broth, potatoes, onion, salt and nutmeg. Bring to boiling; reduce heat and simmer, covered, for 5 to 8 minutes. (Until potatoes are barely tender.) Add frozen broccoli; return to boiling; reduce heat. Cover and simmer 5 minutes more or until vegetables are tender. Blend together light cream and cheese and stir into soup mixture until melted. Do not boil.