Cream Of Asparagus Soup

Ingredients

• 3 medium leeks (white part only), chopped
• 3 tablespoons butter or stick margarine
• 4 cups chicken broth
• 1 1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
• 2 cups diced peeled potatoes
• 1/8 teaspoon white pepper
• 1/2 cup 2% milk
• 1 tablespoon minced fresh parsley

Directions

1. In a large saucepan, saute the leeks in butter. Add broth, asparagus, potatoes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
2. In a blender, process soup in batches until smooth; return to the pan. Add milk; cook over low heat until heated through. Sprinkle with parsley.