2 tablespoons extra-virgin olive oil
2 cups thinly sliced leeks
1 1/2 pounds of red potatoes, quartered and thinly sliced
6 cups vegetable stock
3 large sprigs fresh thyme
1 teaspoon salt
1 teaspoon ground black pepper
1 pound asparagus, trimmed and cut into pieces
1. In a large stockpot, heat olive oil over medium heat. Add leeks and cook until soft -- about 5 minutes.
2. Add stock, potatoes, thyme, salt and pepper. Cover and cook and simmer over medium-low heat for 20-30 minutes or until potatoes are fork-tender.
3. Add asaparagus. Cover and cook 5 minutes.
4. Adjust salt and serve hot.