French Spring Soup

By mrboyton

Ingredients

• 1/4 cup butter
• 1 onion, chopped
• 4 cups water
• 1 can cream of celery soup
• 1 lb new potatoes,quartered
• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• 1/2 pound fresh spinach, chopped
• 1 container of "Philadelphia Cooking Creme", creamy pesto flavor

Preparation

Step 1

Directions

Melt the butter in a large pot over medium heat. Stir in the onion, and cook until tender.

Pour broth and can of soup into the pot. Mix in potatoes and asparagus. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables are tender (or cook in a pressure cooker 15 psi [high] for 10 minutes, do natural pressure release)
Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.