Recipe: Quick Pea & Potato Soup


2 large russet potato, peeled and cut as for mashed potatoes
6 Tbsp. coarsely chopped onion
1/2 cup frozen peas
2 cups 2% or oat milk
2 tsp. butter
salt and pepper to taste


Cover potato and onion with water and cook until potatoes are tender, about 20 minutes. Add frozen peas to the pot for the last 5 minutes of cooking time. Drain carefully, so the onions don't go down the drain. Add milk and butter and heat gently until milk is warm. Add salt to taste and a good grinding of fresh black pepper.