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  • 3 medium leeks (white part only), chopped
  • 3 tablespoons butter or stick margarine
  • 4 cups chicken broth
  • 1 1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
  • 2 cups diced peeled potatoes
  • 1/8 teaspoon white pepper
  • 1/2 cup 2% milk
  • 1 tablespoon minced fresh parsley


In a large saucepan, saute the leeks in butter. Add broth, asparagus, potatoes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.

In a blender, process soup in batches until smooth; return to the pan. Add milk; cook over low heat until heated through. Sprinkle with parsley.