Leek and Aspargus Soup

Leek and Aparagus Soup with Crostini on the side

This soup is delicious, we had this two nights ago.  My daughters BFF called and said she wasn't feeling well could I please make her some soup.  I made it after I put the boys to bed at 10:00 PM and it was delicious.

2 small leeks or 1 large leek, rinsed well and sliced1 bunch of asparagus, cut into small pieces
2 large russet or Idaho potatoes or just baking potatoes, cut in small cubes
2 or 3 chicken bullions or you can use the powder bullion to taste

Olive oil

1/2 light cream, or you can use half and half and just add some milk

6 cups of water

Pepper to taste

Sauté the leeks in olive oil.  Remember leeks have a lot of sand so rinse them well or soak for a few minutes.  Add asparagus and sauté for about 4 minutes.  Add about 6 cups of water chicken bullion, simmer for about 15 minutes.  Let cool for about 45 minutes, then put in blender, in batches.  Remember if still warm it can spray or lid can be blown off so put a towel over lid and hold tight.  If you're blending soup while it's hot be even more careful, im very impatient and usually do this, but I have a good blender that releases the steam.  I still put a town over lid and hold tight just to make sure.

After all is blended continue simmering and add potatoes.  When potatoes are soft try to mash them with a potato masher or just with a fork.  Pieces can still be whole it still tastes good.  Add cream, if you want a thinner soup you can add milk, or add half and half and milk.  Finish with pepper.

You can slice french bread, spray a little butter and place in oven.  Delicious...