Potato, Leek, and Pea Soup

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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nllunicorn

Jun. 12, 2012

"My 3 year old ate it. My husband said it was missing ham hock and asked if it was split pea soup. I thought it was okay. Pretty decent recipe could use some tweaking but I doubt I will be making it..." See more again. I made it only to get rid of some leeks I had in the fridge and used fresh peas from my garden instead of frozen. Didn't have tarragon so substituted oregano instead."