Creamy Asparagus, Leek And Potato Soup

• 2 cups leeks
• 1/4 cup butter
• 2 cups potatoes, peeled and cut into small cubes
• 2 cups asparagus, cut into 1/2 inch pieces
• 4 cups chicken stock
• 1 teaspoon salt, to taste
• 1/2 teaspoon pepper
• 1 (13 ounce) can evaporated milk (or use half-and-half cream)

1. Cut leeks in half lengthwise, wash and thinly slice.
2. In large pan lightly saute leeks in butter. Add potatoes. Saute for about 3 minutes.
3. Add asparagus, chicken stock, salt and pepper. Bring to a boil.
4. Lower heat and simmer gently for about 20-30 minutes, until all vegetables are soft. Put contents in blender or processor and puree.
5. Add evaporated milk (or cream) and adjust salt and pepper for seasoning. (Also adjust the consistency of the soup, adding a little more of chicken stock if it is too thick).
6. Serve warm with garlic or herb flavored crutons, or toasted bread slices.

leeks, butter, potatoes, chicken stock, salt, pepper, milk

Taken from www.food.com/recipe/creamy-asparagus-leek-and-potato-soup-418085 (may not work)