3 leeks, split vertically and rinsed, then sliced (white part)
1 teaspoon olive oil
Salt and freshly ground black pepper to taste
4 cups vegetable stock or chicken stock
1 medium potato, peeled and chopped
1 pound asparagus
1/2 cup minced fresh parsley
1 1/2 cups 2% milk
1/4 cup flour
1 ounce reduced-fat cream cheese
2 ounces fat-free cream cheese

Heat the olive oil in a 3-quart saucepan over medium heat. Add the leeks; sauté until soft, but not browned. Add the salt, pepper and stock; bring to a boil. Add the potatoes and reduce the heat to a simmer; cook for 10 minutes. Cut 1-inch tips off the asparagus; blanch the tips for 2 minutes in boiling water in a saucepan. Drain and reserve the tips. Trim and discard the tough ends from the remaining asparagus stalks. Peel each stalk with a swivel vegetable peeler. Cut stalks into 2 or more pieces and add to the potato mixture. Cook over medium heat for 10 minutes or until the asparagus is tender. Remove the mixture to a blender or food processor; add the parsley and puree. Puree in batches, if necessary. Combine the milk and flour in a 3-quart saucepan over medium heat; whisk until a smooth paste forms. Cook until the mixture is slightly thickened, stirring constantly. Add the cream cheese; stir until the cheese is melted and well combined. Add the potato-asparagus puree and heat thoroughly. Serve hot, garnished with the reserved asparagus tips.

Serves 10.