Description
Hearty potato and pea chowder, perfect for a chilly evening. Creamy, comforting, and surprisingly easy to make.
Ingredients
Units
Scale
- 3 Tbsp extra-virgin olive oil
- 1 medium leek, white and pale green parts only, thinly sliced, rinsed, patted dry
- 4 garlic cloves, thinly sliced
- 1/3 cups (80 ml) dry white wine
- 1 lbs (454 g) baby potatoes, unpeeled, cut into thick wedges
- 6 cups (1420 ml) vegetable or chicken broth
- 1 tsp salt
- Freshly ground black pepper
- 1 cups (237 ml) heavy cream
- 1 cups (237 ml) frozen peas
- 2 tsp Worcestershire sauce or soy sauce
- 1/4 cups (60 ml) coarsely chopped dill, plus sprigs for serving
Instructions
- Heat 2 Tbsp extra-virgin olive oil in a large heavy pot over medium-high heat.
- Sauté the sliced leek and garlic, stirring occasionally, until lightly browned and slightly softened, about 3 minutes.
- Pour in ¼ cup dry white wine and cook, stirring frequently, until almost completely evaporated, about 2 minutes.
- Add the baby potatoes, vegetable broth, kosher salt, and freshly ground pepper.
- Bring the mixture to a boil and cook, uncovered, until the potatoes are very tender, approximately 20–25 minutes.
- Lower the heat to medium.
- Gently break up some of the potatoes with a potato masher to thicken the consistency.
- Stir in the heavy cream and peas, and cook until the peas are tender, about 5 minutes.
- Remove the pot from the heat and mix in the Worcestershire sauce or soy sauce, along with the chopped dill.
- Ladle the chowder into bowls and top with dill sprigs.
- Season with additional pepper to taste.
Notes
- For a richer flavor, use homemade vegetable broth instead of store-bought.
- If you prefer a smoother chowder, blend a portion of the soup with an immersion blender before adding the cream.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 40
- Fiber: 5
- Protein: 8
- Cholesterol: 30