Ingredients:
- 2 pounds russet potatoes, peeled, cubed
- 1/4 cup parsley, minced
- 2 tablespoons olive oil
- 8 cups broth
- 1 medium onion, chopped
- 2 cups peas
- 2 cups milk
- 8 leeks, thinly sliced
- Salt and pepper to taste
Method:
- Set Sauté option. Add oil, onions and leeks and sauté until translucent.
- Add rest of the ingredients.
- Stir and close lid. Set Soup option. When done, let the steam release naturally.
- Ladle into individual soup bowls and serve hot.