Step 1

In a 4-quart heavy-bottomed saucepan, melt the butter over medium high heat.

Step 2

Add the leeks, onion, and celery and cook until tender, but not browed. Add the potatoes and bay leaves and cook for 5 minutes. Add the vegetable stock to the pot then bring the pot to a boil then simmer until potatoes are soft, about 15-20 minutes.

Step 3

While the soup is simmering, remove and discard any tough white ends of the asparagus. Wash and cut into 1-inch pieces.

Step 4

In a large skillet, heat the olive oil over high heat, saute the asparagus in three batches, cooking only until it turns a bright green but is still firm. Reserve the cooked asparagus on a plate then once all the asparagus has been cooked, add to the simmering soup all at once.

Step 5

Cook the soup for another 4-5 minutes, or until asparagus is just barely tender but still bright green.

Step 6

Remove the soup from the heat and carefully puree in small batches using a blender or food processor. After each batch of soup is pureed, add to a large bowl or another 4-quart saucepan. Once all the soup has been pureed, add the cream, return to heat for another 5 minutes then season with salt and pepper, to taste.

Step 7

Let soup come to room temperature then place in refrigerator for at least 12 hours.

Step 8

Serve chilled.