Asparagus Leek Soup

A wonderful blending of flavors.  I have one word written next to this recipe...Great!
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

1. In a 3 quart saucepan bring broth to boiling. 
2. Add potatoes and leeks.  Simmer, covered, about 15 minutes.
3.  Add asparagus, dill weed and salt.  simmer, covered, about 10 minutes.
4. Add 2 cups of the vegetable mixture to blender or food processor bowl (steel blade).
5. Process until very smooth.  Remove.
6. Repeat with remaining mixture, processing 2 cups of vegetable mixture at a time.
7. Return smooth vegetable mixture to saucepan.
8. Stir in cream and heat thoroughly.