Asparagus Vichyssoise

• 2 tablespoons butter or extra virgin olive oil
• 3 medium potatoes, any type, peeled and diced
• 2 leeks, trimmed, well-washed and chopped
• 1 pound thin asparagus, trimmed and cut into 1-inch lengths
• Salt and freshly ground black pepper to taste
• 5 cups chicken or vegetable stock
• 1 cup or half-and-half, optional

1. Put butter or oil in a large, deep saucepan and turn heat to medium.
2. When butter melts or oil is hot, add vegetables.
3. If you like, set aside 12 or 16 of the nicest pieces of asparagus; parboil in salted water for about 2 minutes and use as a garnish for the soup.
4. Season with salt and pepper and cook, stirring, for 2 to 3 minutes.
5. Add stock and cook until vegetables are very tender, about 15 minutes.
6. You may prepare soup in advance up to this point.
7. Cover and refrigerate for up to 2 days.
8. Puree soup in batches until very smooth.
9. Chill.
10. (Though vichyssoise is served cool, this soup could also be served warm.)
11. Stir in cream, if using, taste and adjust seasoning, garnish if you like, and serve.

butter, potatoes, leeks, thin, salt, chicken

Taken from cooking.nytimes.com/recipes/8639 (may not work)