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Easy
4 pounds asparagus, stalks only (can use froze)
1 onion, chopped
1 leek, chopped
2 teaspoons minced garlic
2 potatoes, peeled and chopped
3 (32 ounce) boxes pareve chicken broth
1 cup non-dairy creamer
1 teaspoon pepper
Combine all ingredients in a medium-sized stockpot and bring to boil. Reduce heat and simmer for 20 to 30 minutes. Purée with hand blender until smooth.
Tags: asparagus, easy, SOUPS, VEGETARIAN
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