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
Scale
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.
