Potato, Leek & Asparagus Soup

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 large leek, trimmed, sliced and thoroughly rinsed
• ½ teaspoon salt, divided
• ½ teaspoon ground white pepper, divided
• 1 bunch asparagus (about 1 pound), trimmed
• 1 ½ pounds Yukon Gold potatoes, scrubbed and diced
• 2 cups reduced-sodium vegetable broth
• 2 cups whole milk
• ½ cup peas
• 1 clove garlic, minced