Melt butter in heavy large saucepan over low heat. Add leeks thyme and bay leaf. Cover and cook until leeks are soft, stirring occasionally, about 10 minutes. Mix in stock and potatoes. Bring to a boil, reduce heat, cover and simmer until potatoes are tender about 12 minutes. Add asparagus and simmer until crisp-tender about 3 minutes. Discard bay leaf. Season to taste with salt and pepper. Add to blender and blend to a sauce consistency, then add back to the pan and heat before eating.
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|Serving Size: 1 Serving (2968g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 873 (54%)|
|Amt Per Serving||% DV|
|Total Fat 97g||129 %|
|Saturated Fat 58.9g||294 %|
|Monounsaturated Fat 23.9g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 244.2mg||75 %|
|Sodium 6699.8mg||231 %|
|Potassium 4959.9mg||131 %|
|Total Carbohydrate 166.2g||49 %|
|Dietary Fiber 26.1g||104 %|
|Sugars, other 140.1g|
|Protein 35.7g||51 %|
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Calories per serving: 1605
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