Ingredients
3 medium leeks (white portion only), chopped3 tablespoons butter4 cups chicken broth1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces2 cups diced peeled potatoes1/8 to 1/4 teaspoon white pepper1/2 cup 2% milk1 tablespoon minced fresh parsley
Preparation
In a large saucepan, saute the leeks in butter. Add broth, asparagus, potatoes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
In a blender, process soup in batches until smooth; return to the pan. Add milk; cook over low heat until heated through. Sprinkle with parsley.
