This Potato and Pea Chowder brings together tender baby potatoes, sweet spring peas, and fresh dill in a bowl that feels both cozy and bright. While hearty winter soups lean heavy, this version keeps things light yet satisfying. It cooks in a single pot and delivers a smooth, lightly creamy broth without any flour or roux. If you crave spring vegetable soup that still qualifies as light comfort food, this recipe hits the mark perfectly.

Story

When early spring arrives, I always find myself caught between seasons. I still want something warm and satisfying, yet I crave fresh flavors and lighter textures. That’s exactly where Potato and Pea Chowder shines. It delivers the comfort of a classic chowder but swaps heavy add-ins for sweet peas and fragrant dill.

Unlike a traditional creamy potato soup, this Potato and Pea Chowder thickens naturally by mashing a few potatoes directly in the pot. As a result, the broth feels silky without becoming dense. The peas bring brightness, while a splash of white wine adds gentle acidity. Every time I make this fresh pea chowder, I appreciate how easily it comes together in one pot. Moreover, it feels hearty enough for dinner yet fresh enough for warmer days.

Ingredients

2 tablespoons extra-virgin olive oil
1 medium leek, white and pale green parts only, thinly sliced, rinsed, and patted dry
3 garlic cloves, thinly sliced
¼ cup dry white wine
1 pound baby gold or red potatoes, unpeeled, cut into thick wedges
6 cups low-sodium vegetable broth
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 cup heavy cream
1 cup shelled fresh or frozen peas
2 teaspoons Worcestershire sauce or soy sauce
¼ cup coarsely chopped fresh dill, plus extra sprigs for garnish

Step-by-Step Instructions

Preparing the Ingredients

First, slice the leek thinly and rinse it thoroughly to remove any grit. Pat it dry so it sautés properly instead of steaming. Next, thinly slice the garlic cloves. Then, scrub the baby potatoes and cut them into thick wedges, keeping the skins intact for texture and flavor. Measure the broth, cream, peas, and seasonings so everything stays within reach.

Cooking Instructions

Heat the olive oil in a large heavy pot over medium-high heat. Add the sliced leek and garlic, then cook while stirring occasionally until lightly browned and slightly softened, about 3 minutes.

Pour in the white wine and cook, stirring often, until it almost completely evaporates, about 2 minutes. Add the potatoes, vegetable broth, salt, and pepper. Bring the mixture to a boil, then cook uncovered for 20 to 25 minutes, or until the potatoes turn very tender.

Reduce the heat to medium. Using a potato masher, gently mash some of the potatoes directly in the pot to thicken the broth while leaving plenty of texture. Stir in the heavy cream and peas, then cook for about 5 minutes until the peas become tender. Remove the pot from the heat and stir in the Worcestershire sauce and chopped dill. Ladle into bowls, garnish with dill sprigs, and add extra pepper if desired.

Tips for Perfect Results

Common Mistakes to Avoid

Do not skip rinsing the leek, since trapped grit can affect texture. Avoid over-mashing the potatoes, or the chowder may lose its rustic character. Also, resist substituting milk for cream, because it will thin the broth too much and reduce richness. Finally, cook the peas briefly so they stay bright and tender instead of dull and mushy.

Pro Tips for Better Flavor

For deeper flavor, let the leeks develop light golden edges before adding wine. If you prefer a lighter finish, swap heavy cream for half-and-half while maintaining body. Stirring in dill off the heat keeps its aroma fresh and vibrant. Additionally, a small squeeze of lemon juice right before serving can brighten the entire bowl without overpowering the potatoes.

Serving and Storage

How to Serve

Serve this Potato and Pea Chowder hot in wide bowls with crusty bread on the side. Because it balances creamy texture and fresh flavor, it pairs beautifully with a crisp green salad. You can also top it with chives or green onions for extra color. This one pot vegetarian meal works well for lunch or dinner, especially when you want something cozy yet seasonal.

How to Store Leftovers

Let the chowder cool completely before transferring it to an airtight container. Store it in the refrigerator for up to three days. When reheating, warm gently over medium-low heat and stir occasionally. If the soup thickens too much, add a splash of broth to loosen it. Avoid boiling during reheating to keep the cream smooth.

Conclusion

This Potato and Pea Chowder proves that comfort food can feel fresh and seasonal. With tender potatoes, sweet peas, and fragrant dill, it strikes a beautiful balance between creamy richness and spring brightness. Because it comes together in one pot with simple ingredients, you can make it any night of the week. Try it once, and it may become your go-to early spring soup.

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Frequently Asked Questions

Can I make Potato and Pea Chowder dairy-free?

Yes, you can replace the heavy cream with full-fat coconut milk or a rich plant-based cream alternative. Choose an option with body so the chowder stays creamy rather than thin.

Can I freeze this chowder?

You can freeze it, but cream-based soups sometimes separate when thawed. For best results, freeze it before adding the cream and peas. Then add them fresh when reheating.

Can I use frozen peas instead of fresh?

Absolutely. Frozen peas work perfectly in this recipe. Add them directly to the pot without thawing and cook just until tender and bright green.