Creamy Green Pea and Potato Soup
2 tablespoons unsalted butter
2 leeks, white and pale green parts only, sliced into thin half moons
1 teaspoon dried tarragon
1 clove garlic, minced
3 cups reduced sodium chicken broth
2 cups water (plus more as needed)
1-1/2 pounds Yukon Gold potatoes (about 3 large potatoes) peeled and cut into a bite-sized pieces
2 cups frozen peas
Freshly ground pepper
Salt, if needed
1. Melt butter in a large, heavy stock pot or Dutch oven over medium flame. Add leeks and sweat until tender, about 5 minutes, stirring frequently to avoid browning. Clear a space in the middle of the pot and add tarragon and garlic. Cook until fragrant, about 45 seconds, stirring constantly. Add broth and 2 cups of water and stir to combine.
2. Add potatoes and bring to a boil over high heat. Reduce heat and simmer, partially covered, until potatoes are tender, at least 20 minutes. Stir in peas and cook for 10 to 15 minutes. Remove from heat.
3. Carefully purée 2 to 3 cups of the soup in a food processor or blender, working in batches, if necessary. Return to pot and stir to combine. Season with black pepper. Taste and add salt, if needed (depending on the saltiness of your broth, you may not need it). If soup is too thick, thin slightly with water. Reheat until warmed through and serve.