Asparagus Soup

1 tbsp butter
2 tbsp olive oil
2 leeks white and light parts only
1 pound asparagus
1 russet potato chopped
4 cups chicken broth
salt and fresh ground pepper

In a large pan melt the butter and olive oil. Toss in the leeks and cooked until soften about 5 minutes. Add the asparagus and potato and cook until they begin to soften about 3 minutes. Add the broth and salt and pepper to taste. Bring the mixture to a boil over medium heat. Reduce the heat to low, slightly cover with a lid and cook until vegetables are tender about 15 minutes. When the vegetables are tender remove soup from the heat and puree the soup in a blender until smooth. Serve immediately.

Note: If asparagus spears are thick you will need to trim each spear. To do this find the point that is tender by bending the spear about 2 inches from the end. The stalk should snap naturally right at the point where the tender and tough parts meet. With a peeler, scrape the thin outer layer of the spear from about an inch from the tips leaf buds to the end of the stalk.