If you’re craving a comforting, nourishing soup that feels like a warm hug in a bowl, you are in for a treat with the Creamy Potato and Pea Soup Recipe. This delightful soup combines the velvety texture of tender potatoes with the sweet burst of green peas, all enveloped in a silky, creamy base that will satisfy your soul and your taste buds. It’s the perfect dish to cozy up with on a chilly day or whenever you need a simple yet impressive meal that’s both hearty and fresh. You’ll find this recipe is straightforward to make, yet the flavors blend together beautifully to create something truly special.
Ingredients You’ll Need
Don’t be fooled by its simplicity—each ingredient in this recipe plays a vital role in building a soup that’s rich in flavor, smooth in texture, and visually inviting. From the sweetness of onions to the fragrant thyme and luscious cream, every element contributes to the perfect balance in this classic soup.
- Olive oil or butter: Adds a rich, savory base for sautéing and enriches the overall flavor.
- Small onion (chopped): Brings sweetness and depth once softened, forming the aromatic foundation.
- Garlic cloves (minced): Adds a subtle kick and complexity without overpowering the dish.
- Potatoes (peeled and diced): The heart of the soup, providing creaminess and body when blended.
- Vegetable broth: A flavorful liquid that cooks the potatoes and adds layers of taste.
- Dried thyme: Delivers herbal warmth and fragrance to brighten the soup.
- Bay leaf: Infuses a subtle earthiness during simmering that rounds out the flavors.
- Salt and pepper: Essential for enhancing every ingredient and balancing the taste.
- Frozen green peas: Adds vibrant color and natural sweetness, balancing the potatoes perfectly.
- Heavy cream or coconut milk: Brings luxurious creaminess and a smooth finish, with coconut milk as a great dairy-free alternative.
- Optional toppings: Fresh herbs, croutons, or shredded cheese to add texture and an extra flavor punch when serving.
How to Make Creamy Potato and Pea Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil or butter in a large pot over medium heat. Toss in the chopped onion and cook it until it becomes soft and translucent—about 4 to 5 minutes. This step is crucial because it creates a flavorful base for your soup. Next, add the minced garlic and cook it for an additional 30 seconds, just enough to release that irresistible aroma without burning.
Step 2: Add Potatoes and Simmer
Now it’s time to invite the diced potatoes to the pot along with the vegetable broth, dried thyme, bay leaf, and seasonings. Give everything a good stir and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 15 to 20 minutes. The goal here is for the potatoes to soften completely, becoming tender enough to blend smoothly. This simmer also allows the flavors to meld beautifully.
Step 3: Add the Peas and Blend
Remove the bay leaf and stir in the frozen green peas straight into the pot, letting them cook for about 3 to 4 minutes until they’re warmed through but still retain that lovely pop of color. Then, take your immersion blender and blend the soup right in the pot until it’s smooth and creamy. Feel free to leave a few chunks if you’re in the mood for some texture—that’s the beauty of this recipe, fully customizable to your liking.
Step 4: Stir in Cream and Adjust Seasoning
Finally, stir in the heavy cream or coconut milk for that final touch of indulgence. Taste and adjust the seasoning with salt and pepper as needed. If the soup has cooled down, warm it gently without boiling to keep the cream from separating. Your luscious Creamy Potato and Pea Soup Recipe is now ready to delight!
How to Serve Creamy Potato and Pea Soup Recipe
Garnishes
To elevate your bowl, try topping your soup with fresh herbs like parsley or chives—these add a fresh, bright flavor and a pop of color. Homemade croutons bring a satisfying crunch, while shredded cheese melts wonderfully on the warm surface, adding richness. These small touches take the experience from cozy to extraordinary.
Side Dishes
Serving this soup with a side of crusty bread or a warm baguette is a classic pairing that will never disappoint. The bread is perfect for dunking, soaking up every last drop. For a light meal, consider a crisp green salad dressed with a lemon vinaigrette to contrast the creaminess of the soup and keep things balanced.
Creative Ways to Present
If you want to impress guests, serve the soup in individual cups as a starter or even in hollowed-out mini bread bowls for a charming, rustic presentation. Swirling a little cream or a dash of smoked paprika on top adds visual appeal and an extra burst of flavor that will keep everyone coming back for more.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the fridge for up to three days. Store it in an airtight container to preserve its freshness and flavor. When ready to eat, simply reheat gently on the stovetop or in the microwave until warm throughout.
Freezing
The Creamy Potato and Pea Soup Recipe freezes well, making it a great option for meal prep or busy days. Allow the soup to cool completely before transferring to freezer-safe containers. It will maintain its flavor and texture frozen for up to two months. Just thaw overnight in the fridge before reheating.
Reheating
When reheating your soup, do so slowly over low to medium heat, stirring occasionally. This helps prevent the cream from curdling and maintains that silky texture that makes this soup so irresistible. If the soup thickens too much, add a splash of broth or water to loosen it up to the perfect consistency.
FAQs
Can I make this soup dairy-free?
Absolutely! Simply swap the heavy cream for coconut milk or another plant-based cream alternative. This adjustment keeps the soup creamy while making it suitable for vegan and dairy-free diets.
Is this soup gluten-free?
Yes, the Creamy Potato and Pea Soup Recipe is naturally gluten-free as written. Just be sure any toppings like croutons are gluten-free if you want to keep it that way.
Can I use fresh peas instead of frozen?
You can! Fresh peas work wonderfully in this soup and offer a slightly sweeter flavor. Just add them at the same stage as frozen peas and cook until tender.
What can I add to make this soup more filling?
For extra protein and substance, consider stirring in cooked bacon bits, shredded chicken, or a handful of cooked lentils. Adding a dollop of Greek yogurt or sour cream on top can also boost creaminess and richness.
How do I make the soup chunkier?
If you prefer a chunkier texture, blend only half the soup and leave the rest as is, or pulse the immersion blender gently. This way, you get a perfect balance of smoothness and hearty bites.
Final Thoughts
There is something truly comforting about a bowl of warm soup made with simple, wholesome ingredients, and this Creamy Potato and Pea Soup Recipe perfectly fits the bill. It’s easy to prepare, beautifully balanced, and so versatile that it can become a go-to dish for any season or occasion. I can’t wait for you to make it your own and share this cozy favorite with your loved ones. Trust me, once you try it, it will be a soup you’ll want to make again and again!
Print
Creamy Potato and Pea Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Potato and Pea Soup is a comforting and easy-to-make dish perfect for any season. Made with tender potatoes, fresh green peas, and a hint of thyme, it blends silky smooth with a touch of creaminess from heavy cream or coconut milk for a dairy-free option. Ideal as a light lunch or a starter, this soup offers a wonderful balance of flavors and textures, with optional toppings to customize your bowl.
Ingredients
Base Ingredients
- 2 tablespoons olive oil or butter
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 cups potatoes, peeled and diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Peas and Cream
- 1 ½ cups frozen green peas
- ½ cup heavy cream or coconut milk (for dairy-free option)
Optional Toppings
- Fresh herbs
- Croutons
- Shredded cheese
- Dash of lemon juice or smoked paprika (for extra flavor)
Instructions
- Heat Oil and Sauté Onion: In a large pot over medium heat, heat 2 tablespoons of olive oil or butter. Add the chopped onion and sauté for 4 to 5 minutes until the onion becomes soft and translucent, building a flavorful base for the soup.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning it.
- Add Potatoes and Broth: Add the peeled and diced potatoes, 4 cups of vegetable broth, thyme, bay leaf, salt, and pepper to the pot. Stir to combine all ingredients evenly.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat and allow it to simmer gently for 15 to 20 minutes or until the potatoes are tender when pierced with a fork.
- Remove Bay Leaf: Carefully remove and discard the bay leaf to avoid any bitter flavor.
- Add Peas and Heat Through: Stir in the frozen green peas and simmer for another 3 to 4 minutes until the peas are heated through but still vibrant in color.
- Blend the Soup: Remove from heat and use an immersion blender to blend the soup until smooth. You may also leave some chunks of potato for added texture if preferred.
- Add Cream and Adjust Seasoning: Stir in half a cup of heavy cream or coconut milk for a dairy-free alternative. Taste and adjust salt and pepper as needed. Warm the soup gently if it has cooled too much.
- Serve: Ladle the soup into bowls and garnish with optional toppings such as fresh herbs, croutons, or shredded cheese. For extra flavor, add a dash of lemon juice or a sprinkle of smoked paprika before serving.
Notes
- For extra flavor, add a dash of lemon juice or a sprinkle of smoked paprika before serving.
- This soup is great served with crusty bread for a hearty meal.
- Use coconut milk to make it vegan and dairy-free.
- To make the soup richer, use butter instead of olive oil.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
