Creamy Asparagus Soup

Ingredients

1 tablespoon EVOO

1 large leek, white and light green parts only, cleaned and cut into 1-inch pieces

4 cups low-sodium chicken broth

1 medium Yukon gold potato, peeled and cut into 1-inch pieces

1 bunch asparagus (about 1 pound), woody stems snapped off and discarded, spears cut into 1-inch pieces 

1/3 cup coconut milk

Sea salt and ground pepper

2 tablespoons chopped chives

Instructions

Heat EVOO in skillet, add leeks and cook, stirring often, until tender, about 10 minutes. 

Add broth and potatoes and bring to a boil. Reduce heat to medium low, add asparagus

and simmer gently until potatoes and asparagus are tender, 10 to 15 minutes. Remove

pot from heat and set aside to let cool slightly. 

Carefully transfer soup to blender in batches and purée until smooth. Return soup to

pot and bring to a boil. Remove from heat, whisk in sour cream and season with salt

and pepper. Ladle soup into bowls, garnish with chives and serve.