Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  14 1/2  ounces        chicken broth -- undiluted
   3      medium        red potatoes -- peeled and diced
     1/3  cup           chopped onion
     1/8  teaspoon      ground nutmeg
   1 1/4  cups          half and half
  10 1/2  ounces        cut asparagus -- drained
   5      ounces        process pimiento cheese spread

Preparation:

Combine first 4 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until potatoes are tender. Stir in remaining ingredients; simmer, uncovered, stirring frequently, until thoroughly heated. (Do not boil.)