1
: In a large saucepan, melt butter over medium-high heat. Add onion and potatoes. Reduce heat to low. Cover and cook for 5 minutes, stirring occasionally.
2
: Add peas and chicken stock. Bring to a boil and cook for 3 to 4 minutes, or until peas are tender. Add mint and remove from heat. Purée with an immersion blender or in food processor. Gradually stir evaporated milk into soup. Season with salt and pepper. Return to low heat and heat through, without boiling.