Chunky Potato Pea

4 to 6 servings

Heat 3 tablespoons unsalted butter in the pot. Add 1 diced-then-washed leek and cook until tender. Then add 2 diced Yukon Gold potatoes ,1 shredded carrot ,5 cups water or broth and a generous pinch salt. Cook for 10 minutes. Add 2 cups frozen peas and a handful of chopped flat-leaf parsley . Bring to a boil; season to taste with black pepper . For a thicker consistency, puree one-third of the soup and return it to the pot.