Ingredients

Instructions

  1. Cut leeks in half lengthwise, wash and thinly slice.
  2. In large pan lightly sauté leeks in butter. Add potatoes. Saute for about 3 minutes.
  3. Add asparagus, chicken stock, salt and pepper. Bring to a boil.
  4. Lower heat and simmer gently for about 20-30 minutes, until all vegetables are soft. Put contents in blender or processor and purée.
  5. Add evaporated milk (or cream) and adjust salt and pepper for seasoning. (Also adjust the consistency of the soup, adding a little more of chicken stock if it is too thick).
  6. Serve warm with garlic or herb flavored crutons, or toasted bread slices.