Fresh Asparagus Soup - Serves about 6

1 lb fresh asparagus
4 bacon strips
1 large shallot, chopped
2 leeks, whites only, thinly sliced (looks like a giant green onion)
1 clove minced garlic
1 T flour
3 ½ C chicken broth
1 russet potato, peeled and cubed
1 C heavy cream
Salt and pepper to taste

Snap bottom ends off asparagus and discard. Chop stems into one inch segments, reserving tips for later. In a large pot, slowly sauté the bacon until crisp (I cook at a temperature just cooler than medium heat to prevent burning). Remove the bacon to a paper towel and leave 2 T of bacon grease in the pot (eyeball it!). Add the shallots and leeks and sauté for ten minutes (around medium temperature). Add the garlic and sauté another 5 minutes.
Sprinkle in the flour and stir to blend. Slowly add the broth, stirring continuously. Add the asparagus stems and potato and S & P. Bring to a boil. Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
Puree the soup in a blender until smooth. Return soup to the pot and add the cream. Heat soup thoroughly without boiling.
In a fry pan melt 1 T butter. Sauté the reserved asparagus tips (and extra asparagus stems if desired) for 3-4 minutes. Garnish soup bowls with crumbled bacon and hot asparagus tips.