adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Potato, Leek, and Pea Soup
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Creamy vegetarian potato leek soup with peas and tarragon, made with vegetable broth.
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
Instructions:
  • In a large pot over medium-high heat, melt butter until sizzling. Sauté leeks in the butter until tender, about 5-7 minutes, stirring occasionally.
  • Combine the potatoes and chicken broth with the leeks, bring to a boil, then lower the heat to medium-low, cover, and simmer until the potatoes are tender, around 12 minutes.
  • Combine the vibrant peas and aromatic tarragon into the soup. Let it simmer until the peas are tender, around 5 minutes.
  • Transfer the soup to a blender, making sure not to fill the pitcher more than halfway.
  • Securely cover the blender lid with a towel and pulse a few times to kickstart the pureeing process. Continue to blend until smooth, working in batches if needed. Transfer the mixture to a clean pot or use a stick blender directly in the pot to achieve a creamy consistency.
  • Stir in milk to the pureed soup and simmer over medium heat until warm. Season with salt and black pepper to taste.

Similar Recipes