2 c. leeks
1/4 c. butter
2 c. potatoes, peeled and cut into sm. cubes
2 c. asparagus, cut into 1/2 inch pieces
1 1/2 qt. chicken stock
Salt and pepper to taste
1 - 2 c. light cream

Halve leeks lengthwise, wash and thinly slice. In large heavy pan lightly saute leeks in butter. Add potatoes. Saute about 3 minutes. Add asparagus, stock, salt and pepper. Bring to a boil. Lower heat and simmer gently for 40 minutes, until all vegetables are very soft. Put contents in blender or processor and puree. Add cream and adjust for seasoning. Serves 8.