1 leek,white and light geen parts only,thinly sliced and rinsed well.
3 cloves garlic,thinly sliced
2 small red-skinned potatoes(4 to 5 oz total),peeled and cut in 1/2" cubes
4 c chicken broth
salt and pepper
1-1/2 bunches asparagus (about 1-1/2 lbs),cut into 1/2 " pieces
1- 6 oz. container plain yogurt
crusty bread,to serve with the soup.
How to make it
In large dutch oven,heat olive oil over med-high;add ham and cook,stirring,until golden,about 5 mins. Using slotted spoon,transfer ham to a plate. Add the leek and garlic to pot and cook till tender,about 2 mins.. Stir in the potatoes and chicken broth and bring to simmer,season with salt and pepper.
Cook till potatoes are almost tender,8 to 10 mins. Stir in asparagus and cook till tender,about 5 mins. Remove from heat
Scoop out 1/2 c asparagus pieces and set aside for garnish. Using blender and working in bunches,puree the soup. Return soup to pot,whisk in yogurt and season with salt and pepper. Ladle soup into bowls,sprinkle rthe ham and asparagus pieces on top and serve with bread..