Ingredients
2 medium leeks (white portion only), chopped2 tablespoons butter2 tablespoons all-purpose flour1 carton (32 ounces) vegetable broth1 cup water1 tablespoon minced fresh parsley1 teaspoon herbes de Provence1 teaspoon minced chives1/2 teaspoon celery seed1/4 teaspoon ground nutmeg1 pound fresh asparagus, trimmed5 medium red potatoes, peeled and cut into 1/2-inch cubes1-1/2 cups cubed fully cooked lean ham1-1/4 cups half-and-half cream3 tablespoons shredded Gruyere or Swiss cheese
Preparation
In a large saucepan, saute leeks in butter until tender. Stir in flour until blended. Gradually add the broth, water, parsley, herbes de Provence, chives, celery seed and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened.
Cut tips off asparagus and set aside. Cut stalks into 1/2-in. pieces; add to pan. Reduce heat; cover and simmer for 10-15 minutes or until asparagus is tender. Cool slightly.
In a blender, process soup in batches until smooth. Return all to pan. Stir in potatoes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in asparagus tips; cover and simmer 5-8 minutes longer or until vegetables are tender. Stir in ham and cream; heat through. Sprinkle with cheese.
