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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Ingredients:
3 medium leeks, white portion only,chopped |
3 tablespoons butter or 3 tablespoons margarine |
4 cups chicken broth |
1 1/2 lbs fresh asparagus, trimmed and cut into 1 inch pieces |
2 cups diced peeled potatoes |
salt |
1/4-1/2 teaspoon white pepper |
1/2 cup milk |
1 tablespoon minced parsley |
Directions:
1. In a large saucepan, saute the leeks in butter.
2. Add broth, asparagus, potatoes, salt and pepper.
3. Bring to a boil.
4. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
5. In a blender, process soup in batches until smooth; return to pan.
6. Add milk; cook over low heat until heated though.
7. Sprinkle with parsley.
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