Ingredients:

1 pound leeks, white part only, quartered lengthwise, sliced crosswise and washed well
2 (12 -ounce) potatoes, peeled, quartered and sliced thin
4 tablespoons unsalted butter
5 cups chicken broth
2 cups frozen green peas
2 tablespoons fresh parsley, minced, plus parsley leaves for garnish
2 tablespoons fresh mint leaves, chopped, or a pinch of dried, crumbled
Salt and pepper, to taste

Cooking Recipe:

In a large saucepan cook the leeks and the potato in the butter over moderately low heat, stirring occasionally, until the vegetables are softened and add the broth. Bring the liquid to a boil and simmer (cook slowly) the mixture, covered, for 10 to 15 minutes, or until the potato is very soft. Stir in the peas, the parsley, and the mint, season the soup with salt and pepper to taste, and simmer it for 5 minutes. In a blender or food processor puree the soup until it is smooth and divide it between 4 heated bowls. Garnish with parsley.