Here’s the aforementioned second soup.  I thought I had previously posted this, but I couldn’t find it.  Please forgive if it’s a repeat.  It’s another very warming, comforting soup.

Once again, if you want a copy of the recipe without the pictures, feel free to email me at  If you subscribe, you will not only get updates on future posts, but also add encouragement to my efforts!



4 tbs. unsalted butter                             

2 large leek (white and pale green parts only), thinly sliced (The leeks I got from Whole Foods this week were on the scrawny side, so I used 3.)                               

2 large russet potato, peeled, thinly sliced                                                 

2 14½oz. can vegetable broth

2 cup frozen peas (A great ingredient.  There was even an Iron Chef frozen pea battle.)

1 tsp. dried tarragon

1½ cup milk

1 tsp. salt

¼ tsp. ground white pepper


Melt 2 tbs. butter in heavy large Dutch oven over medium heat.  Add leeks and cook until tender, stirring occasionally, about 5 minutes.


Add potatoes and broth and bring to boil. 

Reduce heat; cover and simmer 10 minutes.  Add peas and tarragon.

Cook until peas and potatoes are tender, about 5 minutes. 

Puree soup in blender in batches. 

Return soup to pot; add milk. 

Bring to simmer.  Season soup with salt & white pepper.

Serve hot with crackers.  (I love that little salty crunch with a smooth soup.)

The soup is very easy to make and I also love the beautiful shade of green of the soup.  It makes me think of spring even in the middle of winter.

Let me know your thoughts if you have a moment.  You can email me at the above address or just leave a comment.

Have a wonderful day!