If there’s one comfort food that feels like a warm hug in a bowl, it has to be this Creamy Potato and Pea Soup Recipe. It’s a beautiful blend of velvety potatoes and sweet green peas, all enveloped in a luscious, creamy broth that sings with just the right balance of herbs and seasoning. Whether you’re aiming for a quick lunch, a cozy dinner, or a dish to impress guests with minimal effort, this soup delivers a rich, soothing experience that’s sure to become a favorite in your recipe collection.
Ingredients You’ll Need
The magic of this Creamy Potato and Pea Soup Recipe lies in its simplicity. Each ingredient is carefully chosen to bring depth, creaminess, and freshness that truly shine when combined. These pantry staples come together effortlessly to create a dish that feels luxurious yet is incredibly easy to make.
- 2 tablespoons olive oil or butter: Adds richness and helps soften the aromatics.
- 1 medium onion, diced: Brings a mild sweetness that forms the soup’s flavor base.
- 2 cloves garlic, minced: Provides a subtle punch to brighten the overall taste.
- 4 medium potatoes, peeled and diced: The heart of the soup, giving it body and creaminess after blending.
- 4 cups vegetable or chicken broth: The flavorful liquid foundation that ties everything together.
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme: This herb adds an earthy, slightly floral note for complexity.
- 1 teaspoon salt, or to taste: Enhances all the flavors and balances the sweetness of peas and potatoes.
- 1/2 teaspoon black pepper: A little bit of warmth that complements the creaminess perfectly.
- 1 1/2 cups frozen peas: Bursting with vibrant color and a sweet pop to lighten the richness.
- 1/2 cup heavy cream (or coconut milk for a vegan option): This is what makes the soup irresistibly creamy and smooth.
- Fresh parsley or chives, chopped (for garnish): Adds freshness and visual appeal with a bright green touch.
How to Make Creamy Potato and Pea Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil or butter in a large pot over medium heat. Toss in the diced onion and cook until it becomes soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant—this step lays the flavorful foundation of the soup.
Step 2: Cook the Potatoes
Add the diced potatoes to the pot and stir well, letting them get lightly coated in the flavored oil. Pour in the broth, then sprinkle in the thyme, salt, and black pepper. Bring everything to a boil, then lower the heat and simmer gently for around 15 minutes, or until the potatoes are tender and ready to be mashed.
Step 3: Add the Peas and Blend
Once the potatoes are soft, add the frozen peas directly to the simmering soup. Cook them for about 3-4 minutes until they’re heated through. Then, remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy—if you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
Step 4: Finish with Cream
Stir in the heavy cream or coconut milk, which will instantly elevate the soup’s silky texture and balance the vegetable flavors. Taste and adjust the seasoning with more salt or pepper if needed. Your creamy masterpiece is ready!
How to Serve Creamy Potato and Pea Soup Recipe
Garnishes
One of my favorite finishing touches is sprinkling chopped fresh parsley or chives right on top. Not only do they add a pop of vibrant green color, but their subtle herbal brightness complements the smoothness of the soup perfectly.
Side Dishes
This soup pairs beautifully with a warm crusty bread or garlic toast, perfect for dipping and soaking up every velvety spoonful. A light side salad with lemon vinaigrette also adds a refreshing contrast that rounds out the meal beautifully.
Creative Ways to Present
Try serving the soup in individual bread bowls for a cozy, rustic vibe, or drizzle a little extra cream and some cracked black pepper over the top to make it look stunning. A sprinkle of toasted pumpkin seeds or crispy bacon bits can add a delightful crunch if you’re feeling adventurous.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Potato and Pea Soup Recipe keeps wonderfully in the refrigerator for up to 3 days when stored in an airtight container. Just give it a good stir before reheating to redistribute the creaminess evenly.
Freezing
This soup freezes well and makes for a quick meal later on. Cool it completely, then transfer to freezer-safe containers and store for up to 2 months. Just remember to leave some space for expansion when freezing.
Reheating
For best results, thaw the soup overnight in the fridge and reheat gently on the stovetop over low heat, stirring frequently to prevent sticking and keep the texture silky smooth. If reheating from frozen, warm slowly and add a splash of broth or cream to refresh the consistency as needed.
FAQs
Can I use fresh peas instead of frozen?
Absolutely! Fresh peas add an even sweeter, fresher flavor to the soup but may require a bit less cooking time—add them towards the end to avoid overcooking.
Is there a vegan option for the cream?
Yes, you can substitute the heavy cream with coconut milk or any other plant-based cream to keep the soup dairy-free and still creamy and delicious.
Can I make this soup in a slow cooker?
Definitely! Just sauté the onions and garlic first, then add all ingredients except cream to the slow cooker. Cook on low for 6-8 hours, then blend and stir in cream before serving.
What texture should the soup have?
The soup should be smooth and creamy but still have a little body, not ultra-thin. Blending it just right will give you a silky consistency that feels comforting and indulgent.
Can I add other vegetables to the soup?
For sure! Leeks, carrots, or celery can add flavor complexity. Just sauté them with the onions or add them in the broth to cook along with the potatoes.
Final Thoughts
This Creamy Potato and Pea Soup Recipe is more than just a soup; it’s a cozy, delicious experience that’s simple to make yet impressive enough to cherish. I hope you’ll dive into making it, savor every creamy spoonful, and maybe even share it with loved ones to brighten their day as much as it will brighten yours.
Print
Creamy Potato and Pea Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Potato and Pea Soup Delight offers a comforting blend of tender potatoes and sweet peas in a smooth, flavorful broth enhanced with thyme and garlic. Perfect for a cozy meal, it’s easy to prepare and can be made vegan by swapping heavy cream for coconut milk. Garnished with fresh herbs, this soup is both nourishing and delicious.
Ingredients
Base Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
Main Ingredients
- 4 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 1/2 cups frozen peas
Finishing Ingredients
- 1/2 cup heavy cream (or coconut milk for a vegan option)
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Heat the base: In a large pot, warm the olive oil or butter over medium heat. Add the diced onion and sauté until translucent and soft, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add potatoes and seasonings: Add the peeled and diced potatoes to the pot along with the thyme, salt, and black pepper. Stir to combine all ingredients well.
- Pour broth and simmer: Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Add peas and cook: Stir in the frozen peas and continue to simmer the soup for another 3-5 minutes to heat through and combine flavors.
- Blend the soup: Use an immersion blender to puree the soup to your desired creaminess, leaving some texture if preferred. Alternatively, transfer batches to a blender carefully and puree until smooth.
- Add cream and warm: Stir in the heavy cream or coconut milk and gently heat the soup for 2-3 minutes without boiling to avoid curdling.
- Serve and garnish: Ladle the creamy potato and pea soup into bowls and garnish with freshly chopped parsley or chives before serving.
Notes
- For a vegan version, substitute heavy cream with full-fat coconut milk to maintain creaminess.
- Adjust salt and pepper to taste, especially if using salted broth.
- Use fresh thyme for a brighter herbal note, or dried thyme if fresh is unavailable.
- For a thicker soup, reduce the amount of broth or add more potatoes.
- The soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Adding a squeeze of lemon juice before serving can brighten the flavors.
