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
Scale
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.
