Pizza can be replaced with this low-carb dish of zucchini.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 medium russet potatoes, peeled and chopped
- 1 ¾ cups chicken broth
- ⅓ cup chopped onion
- 1 teaspoon kosher salt
- ⅛ teaspoon ground nutmeg
- 1 (12 ounce) package frozen cut asparagus
- 1 ½ cups heavy cream
- 4 ounces whipped cream cheese
Instructions
- Combine potatoes, chicken broth, onion, salt, and nutmeg in a large pot.
- Bring to a boil; reduce heat and simmer, covered, until potatoes are just tender, 8 to 10 minutes. Add asparagus and return to a boil. Reduce heat; simmer, covered, until vegetables are tender, about 5 minutes.
- Stir in heavy cream and cream cheese until melted, making sure soup does not boil any more.
Nutrition Facts
| Calories | 364 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 17 g |
| Sodium | 774 mg |
| Sugars | 3 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
One of my favorites to make. It’s so easy and yummy!
Easy, fast, yummy, delicious. I add shrimp now and again. Yum!
This was very easy to make but I found that it needed more salt and more pepper. I also had to add a 1/4 tsp garlic powder and a pinch of cayenne pepper. This step was not listed but I went ahead and used an immersion blender to cream my soup. Very good after all these additions.