Ingredients
- 4 to 5 medium Potatoes
- 1 bag frozen peas
- 4 chicken bouillon cubes
- 4 hard boiled eggs- chopped fine
- 1 stick of butter
- 4 leeks- washed and chopped fine
Directions
Bring large stockpot full of chicken stock or water to a boil.
Add peeled and quartered potatoes to the boiling water.
Add bouillon and let boil for ½ hour or until potatoes are soft.
Add bag of peas and let cook for 10 minutes.
Use a hand blender to mash the peas and potatoes until smooth.
Sauté the finely chopped leeks in a pan with the butter for 10 to 15 minutes until softened.
Add leeks to soup and continue a low boil over medium heat for 5 minutes. Reduce to a simmer and add finely chopped eggs last.
Taste and add more seasonings if necessary.
