Potato, Leek & Asparagus Soup

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 large leek, trimmed, sliced and thoroughly rinsed
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground white pepper, divided
• 1 bunch asparagus (about 1 pound), trimmed
• 1 1/2 pounds Yukon Gold potatoes, scrubbed and diced
• 2 cups reduced-sodium vegetable broth
• 2 cups whole milk
• 1/2 cup peas
• 1 clove garlic, minced

Instructions

1. Heat 2 tablespoons oil in a large pot over medium-low heat. Add leek and cook, stirring occasionally, until tender and starting to brown, 8 to 10 minutes. Sprinkle with 1/4 teaspoon each salt and pepper.
2. Meanwhile, cut off the tips of asparagus spears and set aside. Chop the stalks. Add the asparagus stalks, potatoes, broth and milk to the pot and bring to a simmer. Cook at a low simmer, covered, until the potatoes are tender, 15 to 20 minutes.
3. Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat. Add the asparagus tips and peas and cook, stirring occasionally, until just starting to brown, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Remove from heat and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Cover to keep warm.
4. Puree the soup with an immersion blender or in batches in a regular blender until smooth. (Use caution when blending hot liquids.) Serve topped with the peas and asparagus.