Day After Easter Soup

• 2 medium leeks (white portion only), chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 carton (32 ounces) vegetable broth
• 1 cup water
• 1 tablespoon minced fresh parsley
• 1 teaspoon herbes de Provence
• 1 teaspoon minced chives
• 1/2 teaspoon celery seed
• 1/4 teaspoon ground nutmeg
• 1 pound fresh asparagus, trimmed
• 5 medium red potatoes, peeled and cut into 1/2-inch cubes
• 1-1/2 cups cubed fully cooked lean ham
• 1-1/4 cups half-and-half cream
• 3 tablespoons shredded Gruyere or Swiss cheese

1. In a large saucepan, saute leeks in butter until tender. Stir in flour until blended. Gradually add the broth, water, parsley, herbes de Provence, chives, celery seed and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Cut tips off asparagus and set aside. Cut stalks into 1/2-in. pieces; add to pan. Reduce heat; cover and simmer for 10-15 minutes or until asparagus is tender. Cool slightly.
3. In a blender, process soup in batches until smooth. Return all to pan. Stir in potatoes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in asparagus tips; cover and simmer 5-8 minutes longer or until vegetables are tender. Stir in ham and cream; heat through. Sprinkle with cheese.

leeks, butter, flour, vegetable broth, water, parsley, herbes, chives, celery, ground nutmeg, fresh asparagus, red potatoes, ham, cream, gruyere

Taken from www.tasteofhome.com/recipes/day-after-easter-soup/ (may not work)