Cut trimmed asparagus into 1-inch pieces and set aside separately. Cut leeks in half lengthwise and wash well. Chop green part of leeks into 2-inch pieces then set aside and reserve for stock.

The classic French duo of leeks and potatoes in a soup can be served several ways. They can be pureed to make a hot bowl of potage Parmentier or chilled for vichyssoise. Here we leave the ...

Packed with seasonal vegetables, this leek and potato soup recipe is as classic and incredibly wholesome as they come.