Potato, Leek, and Pea Soup
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Potato, Leek, and Pea Soup

1. Butter - 1 tablespoon
2. Leeks (white and pale green parts only), thinly sliced - 3
3. Potato, peeled and thinly sliced - 5 pounds
4. Chicken broth - 2 quarts
5. Frozen peas - 3 cups
6. Dried tarragon - 1 pinch
7. Milk - 3 cups
8. Salt and ground black pepper to taste - 3 cups

How to cook deliciously - Potato, Leek, and Pea Soup

1. Stage

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. Stage

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. Stage

Stir peas and tarragon into the soup; simmer until peas are tender, about 5 minutes.

4. Stage

Pour the soup into a blender, filling the pitcher no more than half full.

5. Stage

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. Stage

Pour milk into the pureed soup and bring to a simmer over medium heat until heated through. Season with salt and black pepper.