Cream of Asparagus Soup

I cooked three large leeks, approximately 4-dozen asparagus spears (cut into half inch lengths reserving the tips), 1 carrot and two potatoes in five cups of vegetable stock and a tablespoon of olive oil. When all the veggies were tender, I pureed them in my blender and added them back to the unblended broth and mixed well with some salt, pepper, tarragon, parsley, cream and a cup of shredded Vermont Cheddar cheese. Stirring it well so that the cream was mixed and the cheese melted I added the asparagus tips, brought to a mild boil and then covered and turned the heat off. I garnished it with a little sour cream and chive spears.