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Asparagus Vichyssoise

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2 pounds asparagus, tips reserved, stalks cut into 1-inch lengths

2 tablespoons unsalted butter

3 medium leeks, white and tender green parts only, thinly sliced

1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks

2 1/2 cups chicken stock or canned low-sodium broth

2 cups water

1 large thyme sprig

1 1/2 cups milk

1 1/4 teaspoons salt

1/4 teaspoon freshly ground white pepper

Chive oil

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