It can be made ahead and can also be frozen.
4 cups chicken broth
3 medium potatoes, peeled and quartered
3 medium leeks, cleaned and diced
1 t. dried dill weed
1 t. salt
1/2 to 1 cup half and half
- In a 3-quart saucepan bring broth to boiling.
- Add potatoes and leeks. Simmer, covered, about 15 minutes.
- Add asparagus, dill weed and salt. simmer, covered, about 10 minutes.
- Add 2 cups of the vegetable mixture to blender or food processor bowl (steel blade).
- Process until very smooth. Remove.
- Repeat with remaining mixture, processing 2 cups of vegetable mixture at a time.
- Return smooth vegetable mixture to saucepan.
- Stir in cream and heat thoroughly.
