1/2 stick unsalted butter
3 lg. leeks, use all of white part & 1 inch of green, chopped
1/2 tsp. dried thyme, crumbled
1 bay leaf
6 c. chicken stock
1 1/2 lbs. sm. red potatoes, quartered
1 lb. asparagus, steamed & cut into 1 inch pieces

Melt butter over low heat. Add leeks, thyme and bay leaf. Cover and cook until leeks are soft. Mix in stock and potatoes and bring to boil. Reduce heat, cover and simmer until potatoes are tender. Remove bay leaf. Puree mixture in blender or food processor. Season to taste with salt and pepper. Add asparagus and serve.