Potato, Leek, and Pea Soup

Name: Potato, Leek, and Pea Soup
Total time: 45
Yield: 8
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

Recipe by Diane from allrecipes.com

45 Mins.

Ingredients

8 servings

•

1 tablespoon butter
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3 leeks (white and pale green parts only), thinly sliced
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5 pounds potato, peeled and thinly sliced
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2 quarts chicken broth

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3 cups frozen peas
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1 pinch dried tarragon
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3 cups milk
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salt and ground black pepper to taste

Instructions

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.