Leek, Green Pea and Potato Soup

1. 1

   In a large saucepan cook the leeks and the potato in the butter over moderately low heat, stirring occasionally, until the vegetables are softened and add the broth.

2. 2

   Bring the liquid to a boil and simmer the mixture, covered, for 10 to 15 minutes, or until the potato is very soft.

3. 3

   Stir in the peas, the parsley, and the mint, season the soup with salt and pepper to taste, and simmer it for 5 minutes.

4. 4

   In a blender or food processor puree the soup until it is smooth and divide it between 4 heated bowls.

5. 5

   Garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.