• Fast
• Healthy
• Make-Ahead

Ingredients

1. 2 pounds asparagus, tips reserved, stalks cut into 1-inch lengths
2. 2 tablespoons unsalted butter
3. 3 medium leeks, white and tender green parts only, thinly sliced
4. 1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
5. 2 1/2 cups chicken stock or canned low-sodium broth
6. 2 cups water
7. 1 large thyme sprig
8. 1 1/2 cups milk
9. 1 1/4 teaspoons salt
10. 1/4 teaspoon freshly ground white pepper
11. Chive Oil, for serving

Directions

1. In a saucepan of boiling salted water, blanch the asparagus tips until crisp-tender, about 1 minute. Drain the asparagus tips in a colander and refresh under cold water. Pat dry, halve the tips lengthwise and set aside.
2. Melt the butter in a large saucepan.  Add the leeks and cook over moderate heat, stirring, until softened, about 5  minutes. Add the asparagus stalks, potatoes, stock, water and thyme and  bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are  tender, about 15 minutes.
3. Discard the thyme sprig. Working in batches, puree the soup in a blender, then transfer to a large bowl. Stir in the milk, salt and white pepper. Let the soup cool to room temperature, then refrigerate until chilled, at least 4 hours or overnight.
4. Ladle the soup into chilled bowls and drizzle with Chive Oil. Garnish with the asparagus tips and serve.
   

Make Ahead

The soup can be refrigerated for 2 days.