Velvety and Easy Pea Soup

Prep Notes

2 TBSP butter or ghee

3 leeks, white parts, washed and chopped

1 medium yellow onion, chopped

4 cups vegetable stock  (32 ounces)

3 cups frozen peas

2 large potatoes, peeled and diced

1 tsp salt

Melt butter in the pot you will be making the soup in.   Add the leeks and onion and cook for five minutes over medium to low heat.  do not brown the leeks and onions.  Add the vegetable stock, peas, potatoes, and salt.   Simmer for about twenty minutes.  When potatoes are tender, stop cooking.  Use an immersion blender to puree the soup.     Reheat, or serve cold.   This soup is good either way.    Garnish with mint and a squeeze of lime to add some extra taste to this really good soup!   This is an updated, healthy version of pea soup and is always a hit!