Here’s a delightfully different soup that’s perfect for spring. This vegetarian chowder recipe is hearty and satisfying without being too heavy, which makes it a perfect choice for warmer weather. Filled with mild leeks, sweet, tender peas, and just enough potatoes to fill you up, this affordable Potato & Green Pea Chowder is always a terrific pick.
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I’m a soup gal, and boy, do I love my soups; this one included! I usually flavor soups so thick and creamy that you can stand a spoon up in them, but this is a delightful soup that I look forward to making. It has a thinner broth that’s enriched with a bit of cream, so it’s rich and satisfying without being thick and heavy.
The dill is what brings this soup to life. It adds a burst of freshness that pairs perfectly with the peas and potatoes, and the best part about this soup is how easy it is to make!
When you’re looking for a delicious vegetarian chowder recipe, this is it! Potato & Pea Chowder is a standout soup that’s perfect for lunch or dinner!
What you’ll love about Potato & Pea Chowder
- It’s light and satisfying at the same time!
- With layers of flavors and plenty of chunky goodness, this is a great spring soup.
- It’s ready to eat in under 30 minutes!
Ingredients
- Butter – I cook with salted butter.
- Leeks – White and light green parts sliced. See my notes below on how to clean leeks.
- Garlic – Fresh garlic cloves; minced.
- White wine – Optional but highly recommended.
- Vegetable broth
- Russet potatoes – Peeled and diced into small bite-sized cubes.
- Cream
- Peas – I use frozen peas.
- Soy sauce – Optional, but it adds depth of flavor.
- Dill – Fresh dill; chopped.
How To Clean Leeks
Leeks look like oversized green onions, but you can’t eat the whole thing. To clean a leek, trim about 1/2-inch from the bottom root end and discard. Cut the leek where the dark green leaves meet the white leek. Discard the dark green part. Slice the remaining white part of the leek in half horizontally, and then slice it into half moons. Transfer the half moons to a strainer and wash them vigorously under cold running water to dislodge any sand.
How To Make The Best Potato & Pea Chowder
- Heat the oil in a soup pot that can comfortably hold 4 quarts. Cook the leeks and garlic until the leeks are tender, about 6 minutes.
- While the leeks are cooking, peel and dice the potatoes.
- Add the white wine and reduce until there’s just a thin layer of wine in the bottom of the pot.
- Pour the vegetable broth into the leek mixture and add the diced potatoes, salt, and pepper. Bring to a simmer and simmer, uncovered, until the potatoes are cooked. About 10 minutes.
- Mash some of the potatoes with a potato masher to thicken the soup a bit.
- Add the cream and peas to the soup and heat it through until just simmering.
- Stir in the soy sauce – if using – and dill.
- Serve and enjoy!
Chef Jenn’s Tips
- Leeks grow in sand, so you can count on there being sand in between the layers. Wash them well under running tap water, breaking up the layers to dislodge any sand.
- This soup is only as good as the broth that you use. For the best results, use a good homemade vegetable broth, or buy a quality broth from the store.
- Don’t care for dill? You could use parsley instead, but it won’t give you the same pop of flavor.
Recommended
Make It A Meal
Wondering what to serve with Potato & Pea Chowder? This spring soup makes a deliciously light meal on its own, or you can pair it with a slice of fresh, crusty bread. I also love to serve this bread as an appetizer when entertaining. It is a great first course, followed by Seafood Stuffed Bell Peppers, Smoked Beef Kabobs, or to keep the meal vegetarian, Pasta with Ricotta & Tomatoes. For a lighter meal, try this soup with a side of Amaranth Tabouli; it’s so light and delicious! And for dessert, indulge in this scrumptious Bunet, an Italian dessert featuring cocoa and ameretto. Yum!
Storage
You can keep any leftover soup in an airtight container in the fridge for 3-4 days. It won’t freeze well because the potatoes will break down.
Step By Step Process
Potato & Pea Chowder
Ingredients
- 2 tablespoons butter salted
- 1 each leek cleaned and sliced
- 3 cloves garlic minced
- 1/4 cup dry white wine
- 1 pound russet potatoes peeled and diced
- 6 cups vegetable broth
- 1/2 teaspoon salt kosher salt; to taste
- 1/8 teaspoon ground black pepper or to taste
- 1 cup heavy cream
- 1 cup peas
- 2 teaspoons soy sauce
- 1/4 cup fresh dill chopped
Instructions
- Heat the oil in a soup pot that can comfortably hold 4 quarts. Cook the leeks and garlic until the leeks are tender, about 6 minutes.
- While the leeks are cooking, peel and dice the potatoes.
- Add the white wine and reduce until there's just a thin layer of wine in the bottom of the pot.
- Pour the vegetable broth into the leek mixture and add the diced potatoes, salt, and pepper. Bring to a simmer and simmer, uncovered, until the potatoes are cooked. About 10 minutes.
- Mash some of the potatoes with a potato masher to thicken the soup a bit.
- Add the cream and peas to the soup and heat it through until just simmering.
- Stir in the soy sauce – if using – and dill.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
- Leeks grow in sand, so you can count on there being sand in between the layers. Wash them well under running tap water, breaking up the layers to dislodge any sand.
- This soup is only as good as the broth that you use. For the best results, use a good homemade vegetable broth, or buy a quality broth from the store.
- Don’t care for dill? You could use parsley instead, but it won’t give you the same pop of flavor.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.