potato, leek, and pea soup

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• 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.