Creamy Asparagus & Leek Soup

• 8 ounces, weight Fresh Leeks (sliced And Soaked In A Bowl Of Water To Remove Grit)
• 15 ounces, weight Canned Cut Asparagus With Natural Juices
• 1 cup Low Sodium Vegetable Broth
• 1 cup Light Cream
• 1/2 cups Whole Milk
• 1 whole Yellow Onion, Diced
• 1 whole Carrot (peeled, Grated)
• 1 teaspoon Black Pepper
• 1 Tablespoon Cornstarch
• 4 slices Hickory Smoked Bacon (cooked Crispy And Cut Into Pieces)
• 1/2 cups Sour Cream, Dollop For Garnish

1. Carefully remove the soaked leeks from the water to avoid picking up any of the grit from the bottom of the bowl. In a blender or food processor add canned asparagus and juices and pulse several times. Add leek pieces and pulse again. Add vegetable broth and allow blender or food processor to run several minutes on high.
2. Empty contents into a soup pot or Dutch oven with a lid. Add light cream, milk and diced onions. Stir well on medium heat. Add grated carrot and pepper and stir well. Combine cornstarch with an equal amount of water then stir it into the soup. Bring to a simmer then cover with the lid, lower heat to medium-low and cook for 15-18 minutes stirring occasionally.
3. Soup will be creamy and delicious. Serve in bowls, add bacon pieces and optional sour cream and enjoy!
4. Note: To freeze allow soup to completely cool and place in freezer safe containers. It will store frozen for up to 2 months.

leeks, vegetable broth, light cream, milk, yellow onion, carrot, black pepper, cornstarch, hickory smoked bacon, sour cream

Taken from tastykitchen.com/recipes/soups/creamy-asparagus-leek-soup/ (may not work)