Potato, Leek and Pea Soup

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2 servings , can be doubled 2 Tablespoons unsalted butter 2 large leeks, white and pale green parts only, rinsed well and thinly sliced about 2 cups 1 large russet potato about 12 oz, peeled, thinly sliced 14.5 oz Vegetable broth I cup frozen peas 1/2 teasp dried tarragon 3/4 cup milk pepper to taste Shredded Parmesan Cheese Croutons or French bread
Categories:
Dish   Soup




Gretchen Rost

Member since Nov 2009

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