Potato & Pea Chowder

4.50 from 57 votes

A light soup that's perfect for spring, this Potato & Pea Chowder features sweet peas, dill, and a brothy soup base that's enriched with cream. It's easy and delish and ready in under 30 minutes!

Prep Time5

Cook Time20

Total Time25

Course: Soups & Stews

Cuisine: American

Keyword: chowder, easy soup, pea chowder, potato and pea chowder, potato chowder, vegetarian, vegetarian chowder, vegetarian soup

Servings: servings

Calories: 272kcal

Author: Chef Jenn

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