Heat the oil in a large stockpot over medium heat. Add the leeks and saute for 3-4 minutes, stirring constantly, until the leeks are fragrant and softened. Add the garlic, asparagus, and potato and continue cooking for 5 minutes. Pour in the stock and bring to a boil. Reduce the heat and simmer for 10 to 12 minutes, until the potatoes and asparagus are fork-tender.
Ladle the soup into a processor or blender and blend until smooth and creamy. Return soup to stock pan and season with salt and pepper.
* Add a poached egg or crunchy pancetta to add another texture
Recipe by: Danielle Walker, Book “Against all Grain Celebrations”