Ingredients:
4 tbsp unsalted butter
2 medium leeks, with about 2 inches of light green, sliced and rinsed well
2 medium potatoes, peeled and diced
500g. fresh asparagus
6 cups chicken stock
1/2 cup heavy cream (optional)
Salt and pepper
Optional Garnish: chives

Method:

1. Remove the tips of the asparagus and set aside.
2. Peel the asparagus stems with a vegetable peeler and dice the stalks.
3. In a heavy dutch oven or other large casserole, melt the butter.
4. Add the potatoes and asparagus stalks. Cook for 3 minutes.
5. Pour in the chicken broth and bring to a boil.
6. Reduce heat, cover and simmer for 25 minutes. The vegetables should be tender. Allow the soup to cool for about 5 minutes.
7. Using a slotted spoon, remove 1 cup of the vegetables and reserve.
8. Using a food processor, blender or stick blender, puree the rest of the soup.
9. Return the soup to the casserole. Add the asparagus tips and cook over medium heat for about 5 minutes or until the tips are tender.
10. Add the reserved vegetables and the optional cream and simmer for about 5 minutes. Season.

To serve:
Ladle the hot soup into soup plates or bowls. Sprinkle with chopped chives if desired.