Leek, Potato and Asparagus Soup

• 2 tablespoons vegetable oil or olive oil
• 1/4 stick (1 ounce) butter
• 2 large leeks, washed and chopped (you can use the green tops, but wash them well since they are quite sandy)
• 1 celery stalk, chopped
• 1 large onion, chopped
• 2 large potatoes, peeled and cut into 1-inch cubes
• 1 1/2 cups water
• 1/2 to 3/4 pound asparagus, cut into 1/2-inch pieces, with tips intact
• 2 cups milk
• 1/2 cup heavy cream
• Salt and freshly ground black pepper to taste
• 3 whole green onions, chopped, for garnish

1. Put the oil, butter, leeks, celery and onion in a large pot.
2. Cover and cook about 8 minutes, stirring every minute or so, until the onion is translucent and the leeks have softened.
3. Add the potatoes and water.
4. Bring to a boil, lower the heat to medium, and cook until the potatoes are soft, about 12 to 15 minutes.
5. Add the asparagus, milk and cream.
6. Stir and cook, covered, at least 5 minutes longer.
7. Season with salt and pepper, and sprinkle the chopped green onions on top of the soup just before serving.
8. Wonderful soup!

vegetable oil, butter, leeks, celery stalk, onion, potatoes, water, milk, heavy cream, salt, green onions

Taken from www.foodnetwork.com/recipes/leek-potato-and-asparagus-soup-recipe.html (may not work)