Potato, Leek, and Pea Soup

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter in a large soup pot over medium heat. Add the sliced leeks and cook, stirring, until soft, about 5 minutes.

2. Add the sliced potatoes, the chicken broth and the dried tarragon. Bring to a boil, then reduce to a simmer and cook until the potatoes are very tender, about 15 minutes.

3. Add the frozen peas and simmer for 3 minutes until heated through.

4. Purée the soup until smooth with an immersion blender, or in batches in a countertop blender with the lid vented.

5. Stir in the milk and warm gently over low heat for 3 to 5 minutes. Do not let it boil.

6. Season with salt and black pepper to taste and serve hot.