Asparagus Potato Soup

March weather calls for soup but it's the time of year when we are ready for some new tastes and flavors. In my part of the world, new potatoes and asparagus are beginning to show up in the market. This quick and easy soup makes quick use of these wonderful spring vegetables. Leftovers keep well -- and in fact get better with age.

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.