Spring Pea Soup

5 ingredients
2 steps

Ingredients

  • 2 cups cubed peeled potatoes
  • 2 tablespoons butter
  • 6 cups chicken broth
  • 2 cups fresh or frozen peas, thawed
  • 2 tablespoons minced chives

Directions

  1. 1
    In a large saucepan, saute potatoes in butter until lightly browned. Stir in broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Add peas; cook 5-8 minutes longer or until peas are tender. Cool slightly.
  2. 2
    In a blender, process soup in batches until smooth. Return all to the pan; heat through. Sprinkle with chives.

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