Clean asparagus, removing and discarding woody sections then cut into 3/4" lengths.
Bring about 1 quart of water to a boil, add asparagus, remove the asparagus (asparagus should be tender crisp) when water returns to boil - reserving 1 1/2 Cups of the the liquid (save the bottom portion where the bits are).
Add the 1 1/2 cups of reserved liquid back to the pot along with the 1 1/2 cups Half and Half, Leek Soup Mix (Mix Well), Beef or Veggie Buillion, Garlic Powder, and Black Pepper. Bring mxture to a boil - stirring frequently, then reduce heat to low for 5 minutes - stirring occasionally.
Stir in the asparagus to the soup mixture along with the butter and serve.