Ingredients

Instructions

  1. In a large saucepan, saute the leeks in butter.
  2. Add broth, asparagus, potatoes, salt and pepper.
  3. Bring to a boil.
  4. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
  5. In a blender, process soup in batches until smooth; return to pan.
  6. Add milk; cook over low heat until heated though.
  7. Sprinkle with parsley.