Indulge in the cozy comfort of a timeless favorite with this Leek, Potato, and Pea Soup. Let each spoonful transport you to a world of warmth and flavor. Embrace simplicity and nourishment in every bowl.
Warmth, comfort, and a burst of flavor – that’s what a bowl of Leek, Potato, and Pea Soup promises with every spoonful. As we transition from the chilly winds of winter to the gentle whispers of spring, this delightful soup serves as a perfect bridge between seasons.
Imagine a creamy blend of tender leeks, hearty potatoes, and vibrant peas dancing harmoniously in a rich broth. Each ingredient brings its unique essence to the pot, creating a symphony of taste that soothes the soul and warms the heart.
Beyond its culinary allure, this soup embodies nourishment and simplicity. It’s a humble reminder that comfort can be found in the simplest of pleasures, in the familiar embrace of a cherished recipe passed down through generations.
So, as you gather around the table with loved ones or savor a quiet moment of solitude, let the aroma of this Leek, Potato, and Pea Soup envelop you. Allow its warmth to thaw away the remnants of winter and welcome the promise of renewal that spring brings.
Leek, Potato and Pea Soup
Ingredients
- 4 Tbsp butter
- 1 onion, chopped
- 4 large leeks, thoroughly cleaned, trimmed, and sliced,
- 4 russet potatoes, peeled and diced
- 4 c vegetable broth
- 1 c frozen peas
- 1 tsp salt
- 1 tsp fresh cracked black pepper
Instructions
- Melt the butter in a large dutch oven over medium heat.
- Add the onion, leeks, and potato and saute for about 5 minutes, stirring often.
- Add the veggie broth, salt and pepper to the pot and bring up to a boil.
- Cover and reduce heat to simmer for about 15 minutes, or until the potatoes are cooked through.
- Add the peas to the and cook about 5 minutes.
- Transfer the veggies and broth to a high speed blender in batches and process until smooth and creamy. Return to the pot and continue to simmer fro 1-2 minutes.
- Serve piping hot with a drizzle of sour cream and a sprinkle of chives.
Notes
**To make this vegan, substitute out the butter for vegan butter or oil.
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