6 leeks, washed and sliced (white and 1″ of light green part)
1 T fresh thyme
2 bay leaves
3 pounds yukon gold potatoes, diced in 3/4″ cubes, skin on
6 cups water, vegetable or chicken stock
2 pounds asparagus, cut into 1” segments
1/4 cup cream (optional)
Salt and pepper to taste
3 T chives, chopped
Melt butter in a dutch oven or similar heavy-bottomed pan. Add leeks, thyme and bay leaf and saute for about 10 minutes, until leeks are soft.
Stir in potatoes to combine. Add stock and bring to a boil. Reduce heat and cook partially covered until tender, about 10 – 12 minutes.
Remove 1 1/2 cups of the soup and puree in a blender. Set aside.
Add asparagus segments to the soup and cook 2 – 3 minutes until asparagus is bright green and tender. Stir in pureed soup and season with salt and pepper. Remove from heat and stir in cream. Adjust seasoning.