Asparagus Leek And Potato Soup Recipe

Directions:

1. Trim leeks of all but 2-inches of greens then rinse well and thinly slice.
2. Peel and dice the asparagus stalks reserving tips.
3. In a large heavy casserole melt the butter over low heat.
4. Add leeks, potatoes and asparagus stalks and cook for 3 minutes.
5. Add chicken stock and bring to a boil then reduce heat and simmer 25 minutes covered.
6. Cool soup slightly.
7. With a slotted spoon remove 1 cup of the vegetables and reserve.
8. Transfer the remaining soup to a blender and process until smooth.
9. Return the pureed soup to the casserole and place over medium heat.
10. Add the asparagus tips and cook 5 minutes.
11. Add the reserved cooked vegetables and cream and simmer 5 minutes longer.