Classic potato leek soup is blended with frozen peas and pinch of tarragon. Use vegetable broth to make this creamy soup a vegetarian treat.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
356 Calories
Recipe Instructions
Step 1
Melt butter in a large pot over medium-high heat. Cook and stir leeks in the melted butter until tender, 5 to 7 minutes.
Step 2
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.
Step 3
Stir peas and tarragon into the soup; simmer until peas are tender, about 5 minutes.
Step 4
Pour the soup into a blender, filling the pitcher no more than half full.
Step 5
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. 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.
Step 6
Pour milk into the pureed soup and bring to a simmer over medium heat until heated through. Season with salt and black pepper.
Ingredients
3 cups milk
1 tablespoon butter
salt and ground black pepper to taste
1 pinch dried tarragon
2 quarts chicken broth
3 leeks (white and pale green parts only), thinly sliced
