Trim roots and leaves from leeks, leaving only white and about 2 inches of green sections. Split lengthwise; slice crosswise about 1/4 inch thick. Sautee leeks in butter in saucepan until softened. Stir in chicken broth, potatoes, and salt and pepper. Bring to a boil over high heat. Trim 1 1/2 inches from asparagus tips; reserve for garnish. Trim off woody stem ends; discard. Chop remaining asparagus into 1 inch pieces. Add to boiling soup. Reduce heat. Simmer, uncovered, for 10 minutes or until veggies are tender. Transfer soup to blender container. Puree until smooth. Return soup to saucepan. Stir in cream. Heat through. Garnish each serving with steamed asparagus tips. 6 servings.
By Robin from Washington, IA
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