Potato, Leek, and Pea Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Once you make this, it becomes a family staple. Top with croutons and chopped green onion. Ingredients:
1 tablespoon butter |
3 leeks (white and pale green parts only), thinly sliced |
5 pounds potato, peeled and thinly sliced |
2 quarts chicken broth |
3 cups frozen peas |
1 pinch dried tarragon |
3 cups milk |
salt and ground black pepper to taste |
Directions:
1. Melt butter in a large pot over medium-high heat. Cook and stir leeks in the melted butter until tender, 5 to 7 minutes.
2. Stir potatoes and chicken broth into the leeks and bring to a boil; reduce heat to medium-low, cover the pot, and simmer until potatoes are tender, about 12 minutes.
3. Stir peas and tarragon into the soup; simmer until peas are tender, about 5 minutes.
4. Pour the soup into a blender, filling the pitcher no more than half full.
5. Hold down the lid of the blender with a towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup in the pot.
6. Pour milk into the pureed soup and bring to a simmer over medium heat until heated through. Season with salt and black pepper.
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