Cream of Leek and Asparagus Soup

This is a subtle, rich soup that can be an ellegant starter for a dinner party . From the Stein Eriksen Lodge in Deer Valley,Utah.

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 quarts rich chicken broth
• 1  small baking potato, peeled and cut into 1/2 inch pieces
• 1  lb fresh asparagus, trimmed and cut into 1 inch pieces
• 2  medium leeks, sliced (white part and 2 inches of green)
• 1  cup heavy cream
•  salt
•  white pepper
•  toasted sliced almonds (garnish)

Directions

1. Combine stock and potato in heavy medium saucepan and bring to a boil.
2. Reduce heat and simmer until potato is tender, about 20 minutes.
3. Add asparagus and leeks;simmer until tender, stirring occasionally, about 20 minutes.
4. Puree in blender or food processor.
5. Strain back into clean saucepan.
6. Add cream and bring to a simmer,stirring constantly.
7. Season with salt and pepper to taste.
8. Ladle into bowls, garnish with toasted almond slices and serve.