Leek, Asparagus & Herb Soup

Serves:

• 1 tablespoon extra-virgin olive oil
• 2 medium leeks, trimmed, washed and finely chopped (1 1/2 cups)
• 2 cloves garlic, minced
• 1/2 pound new potatoes, scrubbed and diced (about 1O cups)
• 2 cups reduced-sodium chicken broth or vegetable broth
• 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces (1 1/2-2 cups)
• 2/3 cup snow peas or sugar snap peas, stemmed and cut into 1/2-inch dice
• 3 tablespoons chopped fresh chives, divided
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh dill
• 2 teaspoons chopped fresh chervil (see Ingredient note) or flat-leaf parsley, plus sprigs for garnish
• 2 cups 1% milk
• 1 tablespoon lemon juice
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper to taste
• 1/3 cup low-fat plain yogurt for garnish