Description

This Creamy Potato and Pea Chowder is a comforting, hearty soup that combines tender potatoes, sweet peas, and savory seasonings into a smooth yet textured chowder. Made with simple ingredients like onion, garlic, and vegetable broth, finished with rich heavy cream and butter, this recipe is perfect for a warming meal on chilly days. It balances creamy and chunky textures for a satisfying bowl that’s easy to prepare in under an hour.

Ingredients

Scale

Vegetables

3 large 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 for a lighter option)
2 tablespoons butter

Seasonings

Salt, to taste
Black pepper, to taste
1 teaspoon dried thyme
1 bay leaf

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Instructions

Prepare the potatoes: Wash and cube the Yukon gold or russet potatoes into bite-sized pieces to ensure even cooking.
Sauté onions and garlic: In a large pot over medium heat, melt the butter. Add the diced onions and cook for about 5 minutes until they become translucent, stirring occasionally. Then add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
Cook potatoes in broth: 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. Cook until the potatoes are tender, approximately 15 minutes.
Add peas: Stir in the fresh or frozen peas and continue cooking for an additional 5 minutes, allowing the peas to soften without losing their bright color.
Blend the chowder: Using an immersion blender or transferring portions to a blender, blend the soup until smooth but leaving some small chunks for texture. This creates a creamy yet hearty consistency.
Finish and season: Return the blended chowder to low heat. Stir in the heavy cream and add salt, black pepper, dried thyme, and the bay leaf. Warm the chowder through for about 5 minutes to meld the flavors before removing the bay leaf and serving.

Notes

You can substitute half-and-half for heavy cream to reduce fat content.
For a vegan version, replace butter and cream with plant-based alternatives like olive oil and coconut cream.
Adjust seasoning to taste, especially salt and pepper, as broth saltiness can vary.
Use an immersion blender directly in the pot for easier blending and less cleanup.
Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop.