Description
This Creamy Potato and Pea Chowder is a comforting and hearty soup featuring tender Yukon gold or russet potatoes and sweet peas cooked in a flavorful vegetable broth, then blended to a creamy texture with a touch of heavy cream. Perfect for a cozy meal, it balances smoothness with chunky vegetable bits for a satisfying bite.
Ingredients
Scale
Vegetables
- 3 cups Yukon gold or russet potatoes, peeled and cubed
- 1 cup fresh or frozen peas
- 1 medium onion, diced
- 2 cloves garlic, minced
Liquids and Dairy
- 4 cups low-sodium vegetable broth
- 1/2 cup heavy cream (or half-and-half)
- 2 tablespoons butter
Seasonings
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 bay leaf
Instructions
- Prepare the potatoes: Wash and peel the potatoes. Cut them into evenly sized cubes to ensure they cook uniformly.
- Sauté onions and garlic: In a large pot over medium heat, melt the butter. Add the diced onions and cook them until they become translucent, about 5 minutes. Then add the minced garlic and stir until fragrant, about 1 minute.
- Cook potatoes: Add the cubed potatoes to the pot along with the vegetable broth. Bring the mixture to a boil, then lower the heat to a simmer. Cook until the potatoes are tender when pierced with a fork, approximately 15 minutes.
- Add peas: Stir in the fresh or frozen peas. Continue cooking the chowder for an additional 5 minutes to ensure the peas are heated through but still retain some texture.
- Blend the chowder: Using an immersion blender or carefully transferring to a blender, blend the soup until smooth but leave some chunks of potato for texture to keep the chowder hearty.
- Finish with cream and seasonings: Return the blended chowder to low heat. Stir in the heavy cream, salt, pepper, thyme, and bay leaf. Warm the chowder gently for about 5 minutes, allowing the flavors to meld without boiling. Remove the bay leaf before serving.
Notes
- You can substitute half-and-half for heavy cream to reduce fat content slightly.
- For a vegan version, use plant-based butter and cream alternatives.
- Use fresh peas in peak season for the best flavor, but frozen peas work well year-round.
- Adjust thickness by adding more broth if you prefer a thinner chowder.
- Remove the bay leaf before serving to avoid a bitter taste.
