3 c. peeled, chopped potatoes
1 (14 1/2 oz.) can chicken broth
1/3 c. chopped onion
1 tsp. salt
1/2 tsp. nutmeg
1 (10 oz.) pkg. frozen cut asparagus
1 1/2 c. light cream
1 (5 oz.) jar neufchatel pimento cheese spread
Finely chopped ham (optional)

You can substitute half & half or milk for cream. Can use 1 (4 oz.) container whipped cream cheese with pimento for cheese spread.

Combine potatoes, chicken broth, onion, salt and nutmeg in saucepan. Bring to boiling. Reduce heat and simmer covered 5 to 8 minutes until potatoes are barely tender. Add asparagus and return to boiling. Reduce heat again and simmer until vegetables are tender, approximately 5 minutes.

Combine cream with cheese and stir in soup until melted. Do not boil. Makes 4 to 6 servings.