SERVES 8 TO 10
In a large stockpot, over medium heat, melt the butter. Add the chopped onions and leeks and saute until soft, 12-15 minutes. Add potatoes, stock, asparagus pieces, bay leaves and thyme and bring to a boil. Cover and turn down the heat and simmer for 20-25 minutes until the potatoes are soft. Separately, blanch the reserved asparagus tips in a small saucepan.
Remove the bay leaves and thyme. Puree with an immersion blender or food processor. Stir in the cream and add salt and pepper to taste.
Spoon the soup into bowls. Finish by placing 3 or 4 asparagus tips in each serving bowl and garnish with chopped chives.
I have always enjoyed Leek and Potato Soup during the cooler months and Chilled Vichyssoise in the summer. This related soup recipe is for springtime when fresh asparagus is at its peak. It incorporates asparagus into a classic Leek and Potato Soup recipe for a delicious, creamy twist.
4 tablespoons butter
1 large onion, finely chopped
4 large leeks, white and light green parts only, finely chopped
2 pounds Yukon Gold Potatoes, peeled and cut into ½” pieces
8 cups The Essential Homemade Chicken Stock (page 26), or good quality canned chicken stock or broth
3 pounds fresh asparagus with thick spears, ends trimmed, cut into 1” pieces and tips reserved
2 bay leaves
4 sprigs fresh thyme
1 cup heavy cream
Kosher salt and fresh ground pepper to taste
Chopped chives for garnish