Description
Creamy and comforting, this Potato and Pea Chowder is a hearty, easy-to-make soup perfect for cozy weeknight dinners. Packed with tender potatoes, sweet peas, and savory aromatics, it’s a wholesome, satisfying meal that’s both budget-friendly and flavorful. Great for vegetarians and perfect with crusty bread. Keywords: potato and pea chowder, vegetarian chowder, creamy potato soup, easy chowder recipe, hearty vegetable soup
Ingredients
Units
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- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 3 cups vegetable broth
- 1 cup frozen peas
- 1 cup milk or plant-based milk
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are tender.
- Add the frozen peas, milk, and thyme. Simmer for another 5 minutes.
- Using an immersion blender, puree part of the chowder directly in the pot for a creamy texture, or transfer half to a blender and return to the pot.
- Season with salt and pepper to taste.
- Garnish with fresh parsley if desired and serve hot.
Notes
- For extra richness, use half-and-half instead of milk.
- You can add corn or chopped carrots for added sweetness and color.
- This soup stores well in the fridge for up to 3 days.
Nutrition
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg
