Creamy Potato And Pea Chowder Recipe

There's nothing quite as comforting as a bowl of warm and creamy soup. It's often full of vegetables, lots of spices for flavor, and you can customize it based on your taste preferences and dietary needs. Wellness coach and recipe developer Miriam Hahn brings us this recipe for creamy potato and pea chowder and says, "This savory and silky soup is one of my all-time favorite soups. I mash some of the potatoes to thicken the soup but leave some intact, so you get bites of perfectly cooked potatoes. The peas are a perfect complement and it's always a crowd pleaser." 

The soup is a great make-ahead meal prep item and is the perfect lunch by itself. Or, you can pair it with a salad and bread for a simple yet delicious dinner. Read on to learn how to make your new favorite chowder recipe in under 45 minutes!

To make this recipe, start the produce section of your grocery store and pick up some yellow potatoes, a leek, garlic, and fresh dill. "Yellow potatoes, also known as Yukon gold potatoes, are the perfect potato to use for this recipe because the skin is very thin, saving you from having to peel them, and they are the creamiest when used in a soup," Hahn shares. 

Then we'll need some white wine, broth, salt, pepper, and soy sauce. "If you would prefer to not add alcohol to the soup," Hahn remarks, "you can just add more broth." Lastly, pick up some frozen peas, cream, and olive oil for cooking the aromatics. "If you want to make this soup vegan, you can use unsweetened coconut milk instead of the cream," Hahn explains.

The first step is to get the leeks and garlic cooking. Add your olive oil to a large soup pot and turn the heat to medium-high. Then, go ahead and add the leeks and garlic. "You'll want to stay close by to make sure the garlic doesn't burn," Hahn says. Give everything about 3 minutes of cooking time — when the leeks and garlic have softened — before moving on to the next step.

Now that the leeks and garlic are soft, we can add a few more ingredients. Start by adding the wine and letting it reduce as you stir for 3 minutes. "If you are using broth instead of the wine, you can add that now," Hahn explains. 

Next, add the broth, potatoes, salt, and pepper. Bring everything to a boil, then lower the heat to medium and let it cook for 25 minutes. "This time may vary a bit based on the size of the chopped potatoes, so begin checking them at 15 minutes just to be sure they aren't getting overcooked. You want them to be tender, but not falling apart," Hahn explains.

When the potatoes are fork-tender, use a potato masher to mash some of the potatoes. "I like to keep some of the potatoes intact so there is a mix of textures in the soup, but if you want it completely smooth, you can mash all of them," Hahn says. Then, add the peas, cream, and soy sauce. Simmer for 10 minutes so the peas can fully thaw out and the flavors can blend.

After 10 minutes, chop up some fresh dill to top the soup and serve. "I love adding fresh herbs to all of my soups to add an uncooked element with fresh flavor. If you can't find fresh dill, you can use parsley, cilantro, or chives. It's even delicious with fresh chopped scallions." 

The soup will last in the fridge for up to 5 days if kept in a sealed container. Add this to your list of favorite year-round savory soups!