Potato, Leek, and Pea Soup

Potato, Leek, and Pea Soup
  • 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


  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.

03/24/2018
Potato, Leek, and Pea Soup, recipe PT15M PT1H 5 455 calories

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