Green Pea & Potato Soup if you please

This is a nice light and flavorful soup for a mid afternoon snack or it makes for a nice accompaniment to a spinach salad.

Ingredients:
1 – Yellow Onion, diced
2 – Medium cloves of garlic, smashed lightly
2 Cups – Green peas (can be frozen)
2 – Medium sized potatoes, peeled and cubed (Yukon golds or russets work fine)
5 Cups – low sodium chicken stock
1 1/2 tablespoons – Parsley, chopped
2 Tablespoons – all purpose flour
2 Tablespoons – unsalted butter
1/4 Cup – whole milk (per serving bowl)
Salt & Pepper to taste
Extra Virgin Olive Oil to drizzle

Directions:

1. In a soup pot or Dutch oven, melt the 2 tablespoons of butter and saute the onions and potatoes and garlic until the onions are slightly browned around the edges and the potatoes start to soften up.
2. Sprinkle the flour over the onions and potatoes and cook for a few minutes to get rid of the flour taste.
3. Add the 5 cups of chicken stock and bring to a boil, simmer until the potatoes are fork tender.
4. Add one tablespoon of the parsley and the peas and salt & pepper to taste. Cook until the peas still have just the faintest crunch to their shells.
5. Puree the soup in a blender until you reach your desired consistency.
6. Pour into serving bowls and drizzle with olive oil and drizzle the 1/4 cup of whole milk into each bowl. Garnish with parsley.