3 tbsp. butter
2 chopped leeks (white part only)
1 med. onion, chopped
2 med. potatoes, cubed
2 lg. carrots, sliced
1 1/2 tsp. salt
1/4 tsp. pepper
6 c. water
1 cube chicken bouillon
1/4 c. uncooked rice
14 asparagus tips, 1 inch pieces
1 lb. fresh spinach, torn
2 c. milk, heated
3/4 c. heavy cream

Melt butter in large pot. Saute onion and leek until tender, about 15 minutes. Add potatoes, carrots, salt, pepper and water. Dilute chicken bouillon in 1/2 cup boiling water and add to pot. Bring to a boil, turn down heat, cover and simmer 15 minutes. Add rice, cover and simmer 20 minutes.

Add asparagus, simmer 10 minutes, then add spinach and simmer 5 minutes or until all vegetables are tender. Add warm milk, while stirring. Season to taste and while still stirring, add cream. Heat thoroughly without bringing to a boil. Serve immediately.