Potato & Pea Chowder
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.
Equipment
- soup pot
Ingredients
- 2 tablespoons butter salted
- 1 each leek cleaned and sliced
- 3 cloves garlic minced
- ¼ cup dry white wine
- 1 pound russet potatoes peeled and diced
- 6 cups vegetable broth
- ½ teaspoon salt kosher salt; to taste
- ⅛ teaspoon ground black pepper or to taste
- 1 cup heavy cream
- 1 cup peas
- 2 teaspoons soy sauce
- ¼ 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
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
Serving: 1.5cupsCalories: 272kcalCarbohydrates: 22gProtein: 4gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 55mgSodium: 1293mgPotassium: 446mgFiber: 2gSugar: 5gVitamin A: 1540IUVitamin C: 16mgCalcium: 52mgIron: 1mg
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