Potato, Leek, and Pea Soup recipe
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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
Nutrition Info
- 356.4 caloriescarbohydrate: 67.4 gcholesterol: 16.1 mgfat: 4.3 gfiber: 9.2 gprotein: 13.2 gsaturatedFat: 2.2 gservingSize: -sodium: 1095 mgsugar: 11.8 gtransFat: : -unsaturatedFat: : -
Directions Potato, Leek, and Pea Soup
Directions
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Melt butter in a large pot over medium-high heat. Cook and stir leeks in the melted butter until tender, 5 to 7 minutes.
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.
Stir peas and tarragon into the soup, simmer until peas are tender, about 5 minutes.
Pour the soup into a blender, filling the pitcher no more than half full.
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.
Pour milk into the pureed soup and bring to a simmer over medium heat until heated through. Season with salt and black pepper.