Description
This Creamy Potato and Pea Chowder is a comforting and hearty soup perfect for any season. Made from tender Yukon gold or russet potatoes, fresh or frozen peas, and a blend of aromatics like onion and garlic, this chowder is cooked in a rich vegetable broth and finished with heavy cream for a velvety texture. It’s easy to prepare, packed with flavor, and ideal for a cozy meal that serves four.
Ingredients
Scale
Vegetables
- 2 pounds Yukon gold or russet potatoes, washed and cubed
- 1 cup fresh or frozen peas
- 1 medium onion, diced
- 2 cloves garlic, minced
Liquids & Dairy
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or half-and-half
Fats & Seasonings
- 2 tablespoons butter
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon dried thyme
- 1 bay leaf
Instructions
- Prepare the potatoes: Wash the potatoes thoroughly and cube them into bite-sized pieces to ensure even cooking.
- Sauté aromatics: In a large pot over medium heat, melt the butter. Add the diced onions and cook until they become translucent, about 5 minutes. Then stir in the minced garlic and cook until fragrant, about 1 minute.
- Cook potatoes: Add the cubed potatoes to the pot along with the low-sodium vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the potatoes to cook until tender, roughly 15 minutes.
- Add peas: Stir in the fresh or frozen peas and continue cooking for an additional 5 minutes to heat through.
- Blend chowder: Use an immersion blender or transfer parts of the soup to a blender to blend until mostly smooth while leaving some chunks for texture.
- Finish with cream and seasonings: Return the blended chowder to low heat. Stir in the heavy cream, dried thyme, bay leaf, salt, and pepper. Warm the chowder gently for about 5 minutes before removing the bay leaf and serving.
Notes
- Use half-and-half for a lighter creaminess and lower fat content.
- For a vegan version, substitute butter with olive oil and use coconut cream or a plant-based cream alternative.
- Adjust seasoning with fresh herbs like chives or parsley for added freshness.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.
- To add protein, consider topping with cooked bacon bits or shredded chicken.
