You can serve this soup up chunky or smooth! The addition of potato helps keep this soup creamy and rich along side the addition of milk. When asparagus is in season, simply chop fresh asparagus stalks and substitute for the peas.

• 1 tbsp (15 mL) butter
• 1 small onion, chopped
• 1/4 tsp (1 mL) each salt and pepper
• 2 cups (500 mL) fresh or frozen peas
• 1 large yellow flesh potato (about 8 oz/227 g), peeled and diced
• 2 tbsp (30 mL) chopped fresh parsley
• 2 cups (500 mL) no salt added vegetable or chicken broth
• 1 cup (250 mL) whole milk
• 1/4 cup (60 mL) shredded old cheddar
• Fresh parsley leaves

1. In a saucepan, melt butter over medium heat. Add onion, salt and pepper and cook, stirring for about 3 minutes or until softened.
2. Stir in peas, potato and parsley.
3. Add broth and milk; bring to a simmer.
4. Cover slightly and cook over medium heat for about 10 minutes or until peas and potatoes are tender.
5. Ladle into soup bowls, sprinkle with cheese and garnish with parsley if desired.