Name: Pea and Potato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 1 Tbsp butter; 1 Tbsp olive oil; 1 leek, white and light green parts only, sliced; 1 stalk celery, diced; 3 garlic cloves, minced; 3 medium potatoes, peeled and diced; 4 cups vegetable stock; 3 cups frozen peas; Large handful of fresh mint leaves; 1/2 tsp salt plus more as needed; Freshly cracked black pepper, to taste; 2-3 Tbsp fresh lemon juice (optional, for a bit of tang)

Jump to Recipe

This pea and potato soup is smooth and creamy soup and made with simple ingredients. It’s got great flavor and a velvety texture. It’s quick to make, budget-friendly, and the perfect comfort food for a chilly day. I love it served with crunchy croutons, or crispy bacon bits.

A bowl of green pea and potato soup garnished with croutons and a mint leaf. A swirl of cream is visible on the surface. In the background, theres a white cup, more croutons on a plate, and a sprig of fresh mint.

Why You’ll Love This Soup

Easy to Make: Comes together in under 40 minutes with minimal effort.
Affordable Ingredients: Potatoes and peas are pantry staples, making this a great budget-friendly recipe.
Healthy & Wholesome: Packed with vegetables.
Versatile: Add other herbs, spices, or toppings to suit your taste.

Ingredients and Why

Frozen peas: Sweet in taste and vibrant in color.
Potatoes: Add creaminess to the soup. Use starchy potatoes like Russets for a smooth texture.
Leek, garlic & celery: The aromatics.
Vegetable broth: Provides depth of flavor.
Olive oil and butter: Adds richness when sautéing the aromatic.
Salt & pepper: Brings out all the flavors.
Fresh mint: Add a lovely freshness.
Fresh lemon juice: Brings just a touch of tang to lift the soup.
Garnish: A swirl of cream, a sprinkle of parmesan, bacon bits or crunchy croutons.

How to Make Pea and Potato Soup

Heat a drizzle of olive oil or butter in a large pot over medium heat. Add diced leek and sauté for 5 minutes until softened. Stir in minced garlic and chopped celery and cook for another minute.
Add peeled, diced potatoes to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cook for 10-12 minutes or until the potatoes are tender.

Chopped leeks being sautéed in a pan with a wooden spoon. The leeks are bright green and white, indicating freshness, and steam rises from the pan, suggesting cooking in progress.

Close-up of a pot showing diced potatoes and chopped leeks being cooked. A liquid is being poured into the pot, and a wooden spoon is partially visible. The scene suggests the preparation of a soup or stew.

Stir in the frozen peas and cook for 2-3 minutes, just until they are heated through. Overcooking will make them lose their vibrant green color. Stir through fresh mint leaves.
Remove the pot from the heat. Transfer the soup in batches to a blender, being super careful because it’s hot! Blend until smooth.

Close-up of frozen green peas partially submerged in water, showing ice crystals on the surface. The peas are tightly packed, with a blurred background suggesting movement or cooking.

Close-up of a spoon with croutons resting on top of a creamy green pea soup. The soup is garnished with a swirl of cream.

Stir through freshe lemon juice, taste and add more salt and pepper as needed. Swirl in a bit of cream and garnish with croutons, or crispy bacon bits.

Tips

Don’t Overcook the Peas: To keep the soup bright green, add the peas at the end and blend as soon as they’re warmed through.
Use the Right Potatoes: Starchy potatoes like Russets make the creamiest soup, while Yukon Golds add a buttery flavor.
Blending: I like using a countertop blender over an immersion blender, it makes it smoother.

Yield: 6