Asparagus, Potato & Leek Soup

Makes about 8 cups

1pound asparagus, tough stem ends removed, washed 3medium leeks, white & tender green part only, trimmed, washed* 2tablespoons unsalted butter 4-6 cups water 3 medium potatoes (about 1 pound), peeled 1cup fat free half & half 1teaspoon kosher salt ¼ teaspoon ground black or white pepper

Calories 73 (25% from fat) · carb 12g · protein 2g · fat 2g · sat fat 1g · chol 5mg · sod 131mg · calc 32mg · fiber 3g

Insert 4mm slicing disc in Cuisinart® Food Processor. Remove asparagus tips and reserve. Cut asparagus to fit feed tube. Pack in feed tube vertically. Use medium pressure to slice; remove and reserve. Arrange leeks in feed tube vertically; use medium pressure to slice. Place butter in Cuisinart®5-½ quart sauté pan over medium heat. When butter has melted add the leeks and stir to coat with butter. Cover and cook over low heat for 3 to 4 minutes to soften - do not brown. Insert shredding disc in Cuisinart® Food Processor. Cut potatoes in half crosswise and arrange in large feed tube. Use medium pressure to shred. Add shredded potatoes and sliced asparagus (still reserving tips) to leeks with water to cover - about 5 cups. Bring to a boil; reduce heat to medium-low and simmer until all vegetables are tender, about 12 to 15 minutes. Stir in reserve asparagus tips and cook for 3 to 4 minutes. Season with salt and pepper. Stir in half & half. Cook over low heat until soup is hot - do not boil. Serve hot.