Potato, Leek, and Pea Soup


Once you make this, it becomes a family staple. Top with croutons and chopped green onion.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
8 servings


  • 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


  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.

  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.

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

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

  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.

  6. Pour milk into the pureed soup and bring to a simmer over medium heat until heated through. Season with salt and black pepper.

Nutrition Facts (per serving)

356 Calories
4g Fat
67g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 356
% Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 11%
Cholesterol 16mg 5%
Sodium 1095mg 48%
Total Carbohydrate 67g 25%
Dietary Fiber 9g 33%
Total Sugars 12g
Protein 13g
Vitamin C 70mg 352%
Calcium 175mg 13%
Iron 4mg 22%
Potassium 1481mg 32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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