1
: Heat oil in a large saucepan or stock pot on medium heat. Add leeks and onion and cook for 5 minutes until tender. Add peas and stir to coat with leek mixture. Add chicken stock and bring to a boil. Cover, reduce heat and simmer for 15 minutes. Add mint and season with salt and pepper.
2
: Puree soup in blender, food processor or with immersion blender. Return to heat. Stir in evaporated milk. Taste and adjust seasoning if necessary.