StoneGable Cream Of Asparagus Soup

1 TBS olive oil

3 lbs asparagus, washed, woody end removed and cut into 2 inch pieces

2 large leeks, white and light green parts rinsed well and chopped into 1/2" pieces

1 medium onion, chopped

2 large potatoes, peeled and cubed

7 cups chicken stock

salt and pepper

2 cups low fat cottage cheese

1 cup fat free sour cream

 Heat oil in a large soup pot over medium heat. When oil is hot add asparagus, leeks and onion. Cook for 8-10 minutes, stirring ocassionally.

 Add chicken stock, salt and pepper and potatoes to the pot and bring to a simmer. Cook for 20 minutes.

Remove from heat and add cottage cheese and sour cream.

Blend until smooth with an emulsifying blender OR put soup in batches in a blender and blend until smooth.

I garnish the soup with a little grated cheddar and some crisp fried pancetta.