Add the peas and continue to cook for another 2-3 minutes by which time the potatoes should be tender. Turn the heat off.
Ladle into bowls and garnish with chopped mint and croutons if desired.
If you make the pea stock, the soup will take an additional 30 minutes.
Feeds 4 as a main meal or 6 as a lighter lunch.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.