Description
This Potato and Pea Chowder combines tender baby potatoes, sweet peas, and fresh dill in a lightly creamy broth for a bright and comforting spring soup made in one pot.
Ingredients
Scale
- 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
- 1/4 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
- 1/2 teaspoon freshly ground black pepper
- 1 cup heavy cream
- 1 cup shelled fresh or frozen peas
- 2 teaspoons Worcestershire sauce or soy sauce
- 1/4 cup coarsely chopped fresh dill, plus extra sprigs for garnish
Instructions
- Heat olive oil in a large heavy pot over medium-high heat. Add leek and garlic and cook, stirring occasionally, until lightly browned and slightly softened, about 3 minutes.
- Add white wine and cook, stirring often, until almost completely evaporated, about 2 minutes.
- Add potatoes, vegetable broth, salt, and pepper. Bring to a boil and cook uncovered until potatoes are very tender, 20 to 25 minutes.
- Reduce heat to medium and coarsely mash some of the potatoes directly in the pot to thicken the broth.
- Stir in heavy cream and peas and cook until peas are tender, about 5 minutes.
- Remove from heat and stir in Worcestershire sauce and chopped dill.
- Ladle into bowls, garnish with dill sprigs, and season with additional pepper if desired.
Notes
- Rinse the leek thoroughly to remove grit before cooking.
- Do not substitute milk for cream as it will thin the chowder too much.
- For a lighter version, substitute half-and-half for heavy cream.
- Avoid over-mashing the potatoes to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 65mg