Asparagus Leek and Potato Soup

Description
I obtained this recipe from an estate sale when I purchased the family collection from the Monsey Estate in Crandall, Texas in 1991.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 4 tablespoons unsalted butter
 * 2 medium leeks trimmed
 * 2 medium potatoes peeled and diced
 * 1 pound fresh asparagus trimmed
 * 6 cups chicken stock
 * ½ cup heavy cream
 * ½ teaspoon salt
 * 1 teaspoon freshly ground white pepper
 * 2 tablespoons unsalted butter
 * 4 tablespoons finely minced fresh chives

Directions

 * 1) Trim leeks of all but 2-inches of greens then rinse well and thinly slice.
 * 2) Peel and dice the asparagus stalks reserving tips.
 * 3) In a large heavy casserole melt the butter over low heat.
 * 4) Add leeks, potatoes and asparagus stalks and cook for 3 minutes.
 * 5) Add chicken stock and bring to a boil then reduce heat and simmer 25 minutes covered.
 * 6) Cool soup slightly.
 * 7) With a slotted spoon remove 1 cup of the vegetables and reserve.
 * 8) Transfer the remaining soup to a blender and process until smooth.
 * 9) Return the pureed soup to the casserole and place over medium heat.
 * 10) Add the asparagus tips and cook 5 minutes.
 * 11) Add the reserved cooked vegetables and cream and simmer 5 minutes longer.