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Ingredients
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 2 large leeks - cleaned and trimmed, white and tender parts, coarsely chopped
  • 2 pounds asparagus - tough ends trimmed, cut into 2-inch pieces, divided
  • 2 medium Russet potatoes - peeled and cubed
  • 1 to 2 tablespoons curry powder - to taste
  • 4 cloves garlic - chopped
  • 4 to 5 cups chicken broth - or vegetable broth
  • ½ cup heavy cream
  • Salt and freshly ground black pepper - to taste
  • Chopped fresh chives - for garnish
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