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Export 10 ingredients for grocery delivery
Step 1
In a large pot cook leeks over medium 4 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add remaining broth and the next four ingredients (through cayenne pepper). Increase heat to high. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until potatoes are tender. Using a fork, mash a few potatoes and beans to help thicken the soup.
Step 2
Add asparagus and 1 tablespoon dill. Cook about 5 minutes or until asparagus is tender. Stir in vinegar. Season with salt and black pepper. Sprinkle servings with the remaining dill and the scallions.