Serves 8 - approximately 190 calories per serving
4 Tablespoons (1/2 stick) butter
2 cups chopped leeks (white and green parts – about 4 leeks)
1 large russet potato peeled and cubed (about 2 cups)
3 pounds green asparagus (woody stem trimmed off)
5 cups chicken stock
2 teaspoons kosher salt
Fresh ground pepper to taste
1/3 cup sour cream
1/3 cup half and half
1/3 cup cream cheese
Melt butter in a large deep pot with a lid. Add leeks and toss well. Cover and sweat over low heat for about 20 minutes, not allowing it to burn.
Cut off tender asparagus tips and set aside.
Cut remaining asparagus stalks into 1” pieces.
In large sauce pan bring chicken stock to boil and add asparagus tips. Cook asparagus tips for 2 minutes. Remove tips with a slotted spoon and reserve for later.
Add peeled, cubed potato and cook for 10 minutes in chicken stock. Add 2 teaspoons of salt. Add cut up asparagus stalks to potato in chicken stock and continue to cook for 20 minutes or until tender, but not overcooked.
With a slotted spoon transfer cooked vegetables (leeks, potato and asparagus - but still reserving the asparagus tips) and process until smooth in a food processor. You may need to add a cup of the chicken broth to processor if the vegetable mixture becomes too thick.
After cooked vegetables are pureed, return to the deep pot and add the remaining chicken stock. Add sour cream, cream cheese, and half and half. Warm soup on medium heat and stir until all is incorporated. Season to taste with fresh ground pepper. Add asparagus tips to finished soup, and heat until tips are warmed.