Potato Leek Asparagus Soup
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 large leek, trimmed, sliced and thoroughly rinsed
- ½ teaspoon salt, divided
- ½ teaspoon ground white pepper, divided
- 1 bunch asparagus (about 1 pound), trimmed
- 1 ½ pounds Yukon Gold potatoes, scrubbed and diced
- 2 cups reduced-sodium vegetable broth
- 2 cups whole milk
- ½ cup peas
- 1 clove garlic, minced
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