Cream of Leek and Asparagus Soup

• 1 12 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)

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.

chicken broth, baking potato, fresh asparagus, leeks, heavy cream, salt, white pepper, almonds

Taken from www.food.com/recipe/cream-of-leek-and-asparagus-soup-231763 (may not work)