Ingredients
- 1 Tbsp. canola
- 1 leek, sliced
- 1 russet potato, peeled and cubed
- 4 cups chicken broth
- 2 lbs. peas
- Pepper to taste
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Instructions
- Heat the oil in a medium pot over medium heat. Add the leeks and cook, stirring often, until soft (10 minutes).
- Add the potatoes and the broth. Cook until the potatoes are tender (20 minutes). Add the peas and season with pepper. When the peas are heated through (1 minute), remove the pot from the heat.
- Using an immersion blender or working in small batches with a towel loosely covering the open vent of a conventional blender, pureé the soup.
- Return the soup to the pot and warm it over low heat.