Asparagus Leek Soup - cooking recipe

Ingredients

3 large leeks, sliced 1/2-inch
1 large onion, chopped
3 Tbsp. margarine
4 medium potatoes, peeled and diced
3 medium carrots, thinly sliced
1 tsp. salt
2 1/2 qt. chicken broth (Swanson brand)
1/2 c. uncooked long grain rice
1 lb. fresh asparagus 1-inch pieces
1/2 lb. fresh spinach, cut 1-inch
1/4 tsp. pepper
1 c. heavy cream

Preparation

In a saucepan, saute leeks and onions in margarine until tender.
Add potatoes, carrots, salt, chicken broth and rice. Cover and bring to a boil; reduce heat and simmer for 10 minutes or until vegetables are tender.
Add spinach, pepper and cream; heat through.
Yield: 12 to 16 servings (4 1/2 quarts).
Best made the day before.