Potato, Leek, and Pea Soup recipe

All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes

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 calories
carbohydrate: 67.4 g
cholesterol: 16.1 mg
fat: 4.3 g
fiber: 9.2 g
protein: 13.2 g
saturatedFat: 2.2 g
servingSize: -
sodium: 1095 mg
sugar: 11.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

Once you make this, it becomes a family staple. Top with croutons and chopped green onion.

Do you like the recipe? Share this tasty recipe!