Asparagus Leek and Potato Soup

==Description==
I obtained this recipe from an estate sale when I purchased the family collection from the Monsey Estate in Crandall, Texas in 1991.
* Contributed by Catsrecipes Y-Group
==Ingredients==
* 4 tablespoons unsalted butter
* 2 medium leeks trimmed
* 2 medium potatoes peeled and diced
* 1 pound fresh asparagus trimmed
* 6 cups chicken stock
* ½ cup heavy cream
* ½ teaspoon salt
* 1 teaspoon freshly ground white pepper
* 2 tablespoons unsalted butter
* 4 tablespoons finely minced fresh chives
==Directions==
# Trim leeks of all but 2-inches of greens then rinse well and thinly slice.
# Peel and dice the asparagus stalks reserving tips.
# In a large heavy casserole melt the butter over low heat.
# Add leeks, potatoes and asparagus stalks and cook for 3 minutes.
# Add chicken stock and bring to a boil then reduce heat and simmer 25 minutes covered.
# Cool soup slightly.
# With a slotted spoon remove 1 cup of the vegetables and reserve.
# Transfer the remaining soup to a blender and process until smooth.
# Return the pureed soup to the casserole and place over medium heat.
# Add the asparagus tips and cook 5 minutes.
# Add the reserved cooked vegetables and cream and simmer 5 minutes longer.
Category:Asparagus Recipes
Category:Cathy's Recipes
Category:Chicken stock and broth Recipes
Category:Heavy cream Recipes
Category:Leek Recipes
Category:Potato Recipes
Category:Vegetable Soup Recipes