Creamy Potato, Leek, and Pea Soup Recipe

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

Instructions

1. In a large pot, melt butter over medium-high heat. Sauté the leeks in the melted butter for 5 to 7 minutes, or until they become tender.
2. Add the potatoes and chicken broth to the pot with the leeks. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for about 12 minutes, or until the potatoes are tender.
3. Stir in the peas and tarragon. Continue to simmer for approximately 5 minutes, or until the peas are tender.
4. Carefully pour the soup into a blender, ensuring the pitcher is no more than half full to prevent splattering.
5. Secure the lid of the blender with a towel and start blending slowly with a few quick pulses to begin. Then, blend continuously until the soup is smooth. Pour the blended soup into a clean pot. Alternatively, use an immersion blender to puree the soup directly in the pot.
6. Stir the milk into the pureed soup and heat over medium heat until it simmers gently and is heated through. Season with salt and freshly ground black pepper to taste.

Nutrition

• Calories: 356 kcal
• Fat Content: 4 g
• Fiber Content: 9 g
• Sugar Content: 12 g
• Sodium Content: 1095 mg
• Protein Content: 13 g
• Cholesterol Content: 16 mg
• Carbohydrate Content: 67 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g