Potato, Leek, and Pea Soup

1. 1

   Melt butter in a large pot over medium-high heat.

2. 2

   Cook and stir leeks in the melted butter until tender, 5 to 7 minutes.

3. 3

   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.

4. 4

   Stir peas and tarragon into the soup; simmer until peas are tender, about 5 minutes.

5. 5

   Pour the soup into a blender, filling the pitcher no more than half full.

6. 6

   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.

7. 7

   Puree in batches until smooth and pour into a clean pot.

8. 8

   Alternately, you can use a stick blender and puree the soup in the pot.

9. 9

   Pour milk into the pureed soup and bring to a simmer over medium heat until heated through.

10. 10

    Season with salt and black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.