Ingredients

The following ingredients have 6 Servings
  • 4 Tbsp butter
  • 1 onion (chopped)
  • 3 large leeks (trimmed, sliced, thoroughly rinsed, and dried)
  • 2 russet potatoes (peeled and diced)
  • 3 1/2 cups chicken stock (or vegetable stock)
  • 1/2 cup frozen peas
  • salt and fresh cracked black pepper
  • sour cream thinned with milk to a drizzle-able consistency
  • snipped chives

Instruction

  • Melt the butter in a large soup pot and saute the onion, leeks, and potato for about 5 minutes, stirring often.
  • Add the stock to the pan and bring up to a simmer. Cover, turn down the heat and simmer for about 15 minutes, or until everything is tender. Add the peas to the pot just long enough to defrost them.
  • Working in 2 batches, process the soup until your desired consistency. It can be smooth, or chunky. Season to taste with salt and pepper.
  • Serve piping hot with a drizzle of sour cream and a sprinkle of chives.