Creamy Potato, Leek, and Pea Soup

Follow our step-by-step guide on how to make Creamy Potato, Leek, and Pea Soup.

1. Step 1

   Start by melting a generous pat of butter in a large pot over medium-high heat, letting its rich aroma fill your kitchen.

2. Step 2

   Once the butter is bubbling, toss in the sliced leeks and stir them frequently, allowing them to soften and become tender, which should take about 5 to 7 minutes.

3. Step 3

   Next, add the sliced potatoes and pour in the chicken broth, bringing the mixture to a lively boil.

4. Step 4

   Once it’s bubbling away, reduce the heat to medium-low, cover the pot, and let it simmer gently until the potatoes are nice and tender, which will take around 12 minutes.

5. Step 5

   After that, stir in the vibrant frozen peas and sprinkle in some dried tarragon for a touch of herbal goodness.

6. Step 6

   Let the soup continue to simmer until the peas are tender, about 5 more minutes.

7. Step 7

   Now comes the fun part! Carefully ladle the soup into a blender, filling it no more than halfway to avoid any splashes.

8. Step 8

   Secure the lid with a towel and blend in short bursts to start, then puree until the mixture is beautifully smooth.

9. Step 9

   If you prefer a more hands-on approach, an immersion blender works wonders right in the pot! Once your soup is silky and creamy, return it to the pot and stir in some milk, heating it over medium heat until it’s warmed through.

10. Step 10

    Finally, season your delicious creation with salt and black pepper to taste, and get ready to serve up a bowl of comfort that’s sure to warm your heart and soul.

11. Step 11

    Enjoy every spoonful!.