For the entire month of November, I’ll be doing a post each week on my favorite Thanksgiving foods.  This week, the soup course!

With the frigid temperatures that have been sweeping through the South (I’m judging you Canada…that’s where the cold air comes from), leaving the comforts of the indoors is becoming less and less likely for me.  I’m a Coastal Southerner, so freezing is 59 degrees and below.  But one of the few perks of a cold season (besides furry scarves and hot pink gloves) are those meals that warm you from the inside out.  My mom has been making this recipe as a holiday meal for years.  The vegetables keep the soup fresh and hearty so it makes you feel like your being healthy (just pretend that you didn’t add the cream), and fills you up while still sticking to any pesky New Year’s resolutions that may still be lying around.

Potato Leek Asparagus Soup

Ingredients:
4 Tbls. Butter
2 med. Leeks, thinly sliced and washed
2 med. Yukon gold potatoes, peeled and diced
1 lb. Fresh asparagus (trim off bottoms, dice stalks, and reserve tips)
6 cups chicken stock
1/2 cup heavy cream
Salt and Pepper to Taste

Directions:
1.  Melt butter in a large pot
2.  Add vegetables and cook 2-3 minutes until tender
3.  Add chicken broth and bring up to a boil, then reduce and simmer for 25 minutes
4.  Cool slightly and use a slatted spoon to remove 1 cup of vegetables.  Put aside.
5.  Puree remaining soup in blender (use either an actual blender, food processor, or my preferred method of a hand blender)
6.  Return pot to medium/low heat
7.  Add reserved vegetables and cream
8.  Simmer until hot all the way through.