Cream of Asparagus Soup

1  tablespoon		extra virgin olive oil
1  cup		finely chopped leeks — white and light green parts — or swap yellow onion
10  ounces		medium Yukon gold potatoes — peeled and cut into 1/2 inch dice
2		cloves garlic —s minced
3  cups		low sodium vegetable broth — or chicken broth
2  lb.		asparagus — trimmed and cut into 1 inch pieces
1/2  teaspoon		kosher salt
1/4  teaspoon		black pepper
2  tablespoons		T. dry white wine
1  tablespoon		fresh sage leaves
1/2  cup		2% Greek yogurt — plus additional for serving (do not use fat free or it may curdle and the soup will not be as creamy)
2  handfuls		Optional: could try baby spinach and/or parsley, added for just a minute before blending

Tip: For nutritional information on all the ingredients in Cream of Asparagus Soup just click on each ingredient name. Then adjust the serving size for any Cream of Asparagus Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat olive oil in a Dutch oven or similar medium/large saucepan over medium heat. Add leeks and potatoes cook, stirring occasionally, until the leeks begin to soften, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the broth, asparagus, salt, pepper, wine and sage. Bring to a boil, then reduce heat and simmer until the vegetables are tender, 10 to 15 minutes.

With an immersion blender, puree the soup until smooth. (You can also carefully transfer it to a blender or food processor in batches and blend it that way. Be careful as hot soup tends to splatter!) Return the blended soup to the pot and let cool a few minutes. Stir in the Greek yogurt, then season to taste with additional salt and pepper. Remember that if you are adding the bacon on top, it will also be salty, so be careful not to overdo it.

Serve hot, topped with crumbled bacon, a sprinkle of fresh chives, and an extra dollop of Greek yogurt as desired.