Name: Potato and Pea Chowder
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 2 large leeks, sliced and rinsed; 4 garlic cloves, minced; 1/3 cup dry white wine or 2 tbsp white vinegar; 1.5 lbs baby gold or red potatoes, unpeeled and cut into wedges; 4 cups vegetable broth; 3/4 tsp salt; 1/2 tsp black pepper; 1 cup heavy cream or half-and-half; 1.5 cups fresh or frozen peas; 1 tbsp Worcestershire sauce or soy sauce; 2 tbsp chopped fresh dill; Optional garnishes: green onions, chives, crispy shallots

There’s something incredibly comforting about a warm bowl of soup, especially when the seasons are shifting from the cold gray of winter to the bright beginnings of spring. This Potato and Pea Chowder is the perfect dish to carry you through that transition. It’s rich and creamy without feeling heavy, and it has just enough brightness to hint at the warmer days ahead. Whether you’re curled up under a blanket or enjoying the first sunny afternoon on your porch, this chowder fits the mood.

What sets this Potato and pea chowder recipe apart is how it uses simple ingredients to build deep flavor in a short amount of time. The sweetness of peas and the earthiness of potatoes come together in a silky, savory broth infused with fresh dill and a touch of umami from Worcestershire or soy sauce. There’s no need for complicated techniques or hard-to-find ingredients—this is a one-pot wonder that’s as satisfying as it is easy.

I first made this chowder on a chilly March afternoon when I was craving something warm, but not as heavy as a traditional baked potato soup. I wanted something cozy, but with a bit of green—something that hinted at spring. The result was this creamy, dreamy bowl of soup that quickly became a staple in my kitchen. Now, I make it almost every week, especially when I want something wholesome and fast that still feels like a treat.

Why You’ll Love This Recipe

There are so many reasons this Potato and pea chowder deserves a spot in your weekly rotation. Let’s start with the most obvious: it’s delicious. The flavor is layered but approachable, thanks to a foundation of sautéed leeks and garlic, a splash of acidity from dry white wine (or vinegar), and a final flourish of dill that adds herbaceous freshness. The broth thickens naturally as some of the potatoes are mashed into the soup, so you get a creamy texture without needing to create a roux or add flour.

Another great thing about this recipe is how flexible it is. You can easily swap leeks for onions, use vegetable broth or chicken broth, and choose between fresh or frozen peas depending on what you have on hand. If you like a smoky touch, a sprinkle of smoked paprika or even a spoonful of halal turkey chorizo can totally transform the dish without requiring any extra effort.

This chowder is also a hit with kids and adults alike. It’s simple, naturally vegetarian, and hearty enough to serve as a complete meal. And because it’s made in one pot, cleanup is minimal—perfect for busy weeknights or lazy weekends when you want something comforting but don’t want to spend all evening in the kitchen.

Health Benefits

Despite its creamy texture and rich flavor, this Potato and Pea Chowder falls squarely in the “healthyish” category. It’s filled with whole, nutrient-dense ingredients that deliver both comfort and nourishment.

Potatoes, often underrated, are a great source of vitamin C, potassium, and fiber—especially when you leave the skins on, which this recipe does. Peas add a natural sweetness along with plant-based protein, vitamin K, and antioxidants. Leeks and garlic contribute anti-inflammatory and immune-boosting properties, while fresh dill adds trace minerals and a burst of flavor without the need for excess salt or fat.

You can also control the richness based on your preferences. If you want a lighter version, use half-and-half instead of heavy cream. Either way, you’re getting a well-rounded, satisfying meal that’s both comforting and good for you.

Preparation Time, Servings, and Nutritional Information

Total Time: 50 minutes
Servings: 4 hearty bowls

Nutrition (Per Serving):
Calories: 370
Protein: 8g
Carbohydrates: 45g
Fat: 18g
Fiber: 6g
Sugar: 6g

Ingredients List

2 tablespoons olive oil
2 large leeks, white and light green parts only, thinly sliced
4 garlic cloves, minced
1/3 cup dry white wine or 2 tablespoons white vinegar
1 ½ pounds baby gold or red potatoes, unpeeled and cut into wedges
4 cups vegetable broth
¾ teaspoon salt (plus more to taste)
½ teaspoon black pepper
1 cup heavy cream or half-and-half
1 ½ cups fresh or frozen peas
1 tablespoon Worcestershire sauce or soy sauce
2 tablespoons chopped fresh dill
Optional garnishes: chopped green onions, chives, crispy shallots

Ingredient Notes:
Leeks provide a subtle onion-like base with a sweeter, milder flavor. Potatoes add substance and help thicken the broth naturally. Peas contribute color and sweetness, while the Worcestershire or soy sauce enhances the overall depth of flavor. Dill, although optional, brightens the entire dish with fresh herbal notes.

Step-By-Step Cooking Instructions

Prepare the leeks:
Begin by slicing the leeks and rinsing them thoroughly under cool water to remove any hidden grit. Leeks tend to hold soil between their layers, so it’s worth taking the time to clean them well.
Sauté the aromatics:
In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the sliced leeks and sauté for 5–6 minutes, stirring often, until soft and fragrant. Then add the garlic and cook for another 1–2 minutes, just until the garlic is golden but not browned.
Deglaze the pot:
Pour in the white wine or vinegar and stir to deglaze the bottom of the pot, scraping up any browned bits. Let it simmer for 2–3 minutes until slightly reduced and fragrant.
Add potatoes and broth:
Add the baby potatoes, salt, black pepper, and vegetable broth. Increase the heat to bring the soup to a boil, then reduce to a simmer. Cover and cook for about 15–20 minutes or until the potatoes are fork-tender.
Mash for texture:
Using a potato masher or the back of a wooden spoon, gently mash about half the potatoes directly in the pot. This will give your chowder a creamy texture without needing flour or cornstarch.
Stir in cream and peas:
Add the cream (or half-and-half) and peas to the soup. Stir and cook for an additional 5–7 minutes, just until the peas are heated through and the soup is warmed but not boiling.
Add finishing touches:
Stir in the Worcestershire or soy sauce and fresh dill. Taste and adjust salt and pepper as needed.
Serve and garnish:
Ladle the chowder into bowls and top with optional garnishes like chives, green onions, or crispy shallots for extra texture and flavor.

How to Serve

This chowder is hearty enough to be a full meal on its own, but it also pairs beautifully with simple sides. Here are a few serving ideas:

Serve with warm crusty bread or garlic naan for dipping.
Add a fresh green salad with lemon vinaigrette to lighten things up.
Garnish with extra dill, black pepper, or a drizzle of olive oil for extra richness.
Top with a spoonful of Greek yogurt or sour cream for a tangy contrast.

Pairing Suggestions

Even though we’re skipping wine due to halal preferences, there are still great beverage pairings and side dishes that round out the meal:

Beverage Pairing: Try serving with a cucumber-mint mocktail or a sparkling lemon iced tea to complement the freshness of the peas and dill.
Side Pairing: A side of roasted carrots or grilled asparagus adds vibrant color and flavor.
Bread Options: Rustic whole-grain bread, olive oil flatbread, or even soft rolls all make great companions.

Storage, Freezing & Reheating Instructions

This Potato and pea chowder holds up very well as leftovers, making it perfect for meal prep or easy weeknight dinners.

Storage:
Transfer cooled chowder to an airtight container and store in the refrigerator for up to 3 days.

Freezing:
To freeze, let the chowder cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Note: Cream-based soups can separate slightly when thawed, so stir well when reheating.

Reheating:
Reheat gently in a saucepan over low heat, stirring often. Avoid boiling, as it can cause the cream to split. Add a splash of broth or water if the soup is too thick after refrigeration.

Common Mistakes to Avoid

Not cleaning the leeks properly: Always rinse sliced leeks under running water to remove hidden grit.
Boiling the cream: After adding cream, keep the soup at a gentle simmer to prevent curdling.
Undercooking the potatoes: Make sure the potatoes are fork-tender before mashing to achieve the right texture.
Skipping the mash step: Mashing some of the potatoes is key to creating a thick, creamy broth without flour.
Adding too much salt too early: The flavor concentrates as it simmers, so adjust seasoning at the end.

Pro Tips

For an ultra-creamy texture, use an immersion blender to partially blend the soup before adding peas.
Add a pinch of smoked paprika or cumin for a warming, smoky flavor twist.
If you’re out of cream, try blending a portion of the soup with a handful of soaked cashews for a dairy-free alternative.
To save time, prep the leeks and potatoes the night before.
Always taste before serving—sometimes just a pinch of salt or squeeze of lemon can bring the whole dish to life.

Frequently Asked Questions (FAQs)

Can I use milk instead of cream?
It’s not recommended. Milk can thin the soup too much and may curdle. Half-and-half is a better alternative if you’re looking for a lighter option.

Is this chowder vegetarian?
Yes, as long as you use vegetable broth and soy sauce instead of Worcestershire sauce (which can contain anchovies).

Can I make this chowder dairy-free?
Absolutely. Use unsweetened plant-based cream (like oat or cashew cream), or blend soaked cashews into a smooth paste and stir in.

Can I use frozen peas?
Yes. No need to thaw—just toss them in near the end and cook until heated through.

What can I use instead of leeks?
Onions or shallots make great substitutes. Yellow onions will give you a slightly stronger flavor.

Can I add protein to make it more filling?
Yes, you can stir in shredded rotisserie chicken or chickpeas for a protein boost.

Is it freezer-friendly?
Yes, but freeze before adding cream if possible. Add cream after reheating for best texture.

What’s the best pot to use?
A Dutch oven or heavy-bottomed soup pot is ideal for even cooking and heat retention.

Can I double the recipe?
Yes, just make sure your pot is large enough and increase cooking time slightly as needed.

How can I make it spicier?
Add a dash of cayenne or red pepper flakes along with the garlic for a gentle kick.

Conclusion & Call to Action

If you’re looking for a cozy, easy, and flavorful soup to make as winter turns to spring, this Potato and Pea Chowder is calling your name. It’s everything you want in a bowl: creamy, satisfying, fresh, and full of comforting goodness. Plus, it’s incredibly adaptable to whatever you have on hand.

I hope you’ll give this chowder a try—whether you’re making dinner for your family or just treating yourself to a quiet, nourishing meal. And when you do, don’t forget to let me know how it turned out. Share your creations, drop a comment, or tag me online so I can see your delicious version. Happy cooking!