Trim the roots and the leaves from leeks, leaving only the white and about 2-inches of the green sections. Rinse well, split lengthwise and slice crosswise, about 1/2-inch thick. Saute leeks in butter in Dutch oven over low heat about 10 minutes or until softened. Stir in chicken broth, potatoes, salt and pepper. Bring to a boil over high heat. Meanwhile trim off tips (about 1-1/2 inches) from asparagus; reserve for garnish. Trim off woody stem ends; discard. Chop remaining asparagus into 1-inch pieces. Add to boiling soup.

Reduce heat and simmer, uncovered, about 10 minutes or until vegetables are tender. Transfer soup to work bowl of food processor or blender; process until pureed. Return soup to clean saucepan. Stir in cream and heat throughout. Garnish each serving with asparagus tips.

To prepare asparagus for garnish, bring salted water to boil in a small saucepan. Add reserved asparagus tips and cook about 3 to 5 minutes or until just tender. Drain well.

Recipe Courtesy of The American Butter Institute.