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Potato, Leek, and Pea Soup Recipe

Recipe by: Diane

"Once you make this, it becomes a family staple. Top with croutons and chopped green onion."

Directions

1Melt butter in a large pot over medium-high heat. Cook and stir leeks in the melted butter until tender, 5 to 7 minutes.
2Stir 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.
3Stir peas and tarragon into the soup; simmer until peas are tender, about 5 minutes.
4Pour the soup into a blender, filling the pitcher no more than half full.
5Hold 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.
6Pour milk into the pureed soup and bring to a simmer over medium heat until heated through. Season with salt and black pepper.