1 lg. onion, chopped
1/4 c. butter
2 cans chicken broth
1 lb. potatoes, pared and sliced
2 lbs. fresh asparagus
1 c. Half and Half
Salt
White pepper

Saute onion in butter 2 minutes. Stir in potatoes and chicken broth. Bring mixture to boil. Cover; lower heat; simmer for 20 minutes until potatoes are tender. Cut asparagus in 1 inch pieces, add to mixture. Cook 5 minutes. Stir in Half and Half to soup. Add salt and pepper to taste.