2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 medium potato, peeled and diced
5 cups chicken stock
2 cups fresh shelled or frozen baby peas
1/3 cup sour cream
3 tablespoons chopped fresh mint
Heat olive oil in large pot over medium heat. Add onion, salt, and pepper, and cook 5 minutes until onion has softened. Add the potatoes and sauté 5 minutes. Add the chicken stock, lower the heat, and simmer gently for 25 minutes or until potatoes are soft.
Add the peas and cook 3 minutes until tender but still bright green. Puree the mixture, either with an immersion blender or in a food processor, until smooth. Place in a clean pot, stir in the sour cream, and rewarm gently. Stir in the fresh mint and serve.