Rho'S Asparagus, Leek & Potato Soup - cooking recipe

Ingredients

3/4 lb asparagus
1 1/2 teaspoons vegetable oil
1 teaspoon garlic, minced
1 cup onion, chopped
2 leeks, thinly sliced
3 1/2 cups chicken stock
1 cup potato, peeled and diced
salt and pepper

Preparation

Wash and trim asparagus; cut stalks into pieces and set tips aside.
In large, non-stick saucepan, heat oil; saute garlic, onion, leeks, and asparagus stalks just until softened, approximately 10 minutes.
Add stock and potatoes; reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
Puree in food processor until smooth OR cook a little longer until potatoes begin to break apart and forego the processing (personally I prefer the chunkier consistency).
Taste and adjust seasoning with salt and pepper.
Return to saucepan (if you chose to process the mixture).
Steam reserved asparagus tips until just tender (approx. 2 mins); add to soup.
ENJOY! :-).