There’s nothing quite like a bowl of Creamy Potato and Pea Soup Delight when you need something comforting but crave a pop of fresh, bright flavor. Silky Yukon Gold potatoes mingle with sweet green peas in a lusciously creamy base, all tied together with aromatic garlic, onion, and a hint of thyme. Whether you choose rich coconut milk or decadent heavy cream, every spoonful is smooth and soothing. This soup is a staple in my kitchen when I want something nourishing, wholesome, and truly satisfying—it’s hard not to smile after a bowl!
Ingredients You’ll Need
The best part about Creamy Potato and Pea Soup Delight is its simple, honest ingredients that truly let every flavor shine. Each element—from humble onion to the splash of coconut milk—brings something special to the pot, creating a soup that’s both vibrant and wonderfully cozy.
- Olive oil: Provides a gentle, fruity foundation for sautéing aromatics and sets the tone for the soup’s richness.
- Small onion (chopped): Brings sweetness and depth, creating a savory backbone for the whole dish.
- Garlic cloves (minced): Infuses the soup with a layer of irresistible aroma; don’t skip it!
- Yukon Gold potatoes (peeled and diced): Their creamy texture and buttery flavor make them the perfect thickener without being heavy.
- Vegetable broth: The gentle, savory liquid that brings all the ingredients together.
- Frozen green peas: They add a burst of sweetness, vibrant green color, and creamy body when blended.
- Full-fat coconut milk (or heavy cream): Choose coconut milk for a hint of tropical flair or heavy cream for pure decadence.
- Dried thyme: Lends an earthy, slightly floral note that’s subtle but essential.
- Salt and black pepper: Don’t forget to season to taste—a touch more or less can truly personalize the soup.
- Optional: fresh lemon juice and chopped fresh parsley for garnish: A squeeze of lemon brightens everything, and fresh parsley adds a pop of color plus fresh flavor right before serving.
How to Make Creamy Potato and Pea Soup Delight
Step 1: Sauté the Aromatics
Warm up your kitchen by heating the olive oil in a large pot over medium heat. Add the onion and cook, stirring often, for about 4 to 5 minutes until it’s translucent and fragrant. A quick stir of garlic follows for another 30 seconds—just long enough for its fragrance to bloom without burning.
Step 2: Simmer Potatoes and Broth
Toss in those lovely Yukon Gold potatoes and pour in your vegetable broth. Bring everything to a gentle boil, then reduce the heat to a simmer. Let the potatoes relax in their bath for 15 to 20 minutes—when they’re fork-tender, you know it’s time for the next step.
Step 3: Add Peas and Thyme
Now, stir in the frozen green peas and dried thyme. Let things simmer for about 5 more minutes. This gives the peas just enough time to turn tender and infuse the broth with their signature sweetness, while thyme works its subtle magic in the background.
Step 4: Puree Until Silky
Take the pot off the heat and arm yourself with an immersion blender. Puree the soup until it’s smooth and gorgeously creamy. (If you’re using a countertop blender, do this in batches and mind the hot steam!)
Step 5: Swirl in Coconut Milk or Cream
This is where the Creamy Potato and Pea Soup Delight truly earns its name. Stir in the coconut milk (or heavy cream), and watch the soup turn luxuriously rich. Add salt, black pepper, and a splash of lemon juice to taste.
Step 6: Serve Warm and Garnish
If your soup has cooled, gently reheat it over low heat. Ladle it into your favorite bowls, sprinkle with fresh parsley, and serve warm. Each bowl is a little edible hug—green, creamy, and full of comfort.
How to Serve Creamy Potato and Pea Soup Delight
Garnishes
A sprinkle of chopped parsley brings a touch of garden-fresh flavor and visual pop to your Creamy Potato and Pea Soup Delight. Don’t skip the optional splash of lemon juice—it cuts through the richness like sunshine, elevating every spoonful. For extra flair, a drizzle of extra virgin olive oil or a dollop of crème fraîche will make the bowls feel especially special.
Side Dishes
Pair your soup with a crusty chunk of sourdough, a slice of multi-grain toast, or even a handful of crisp crackers for a perfect meal. I love serving it with a light green salad tossed in a tangy vinaigrette—the crunch and acidity really complement the creamy, velvety soup.
Creative Ways to Present
Brighten up your table by serving Creamy Potato and Pea Soup Delight in colorful mugs or glass jars for a casual lunch. For parties, ladle it into shot glasses for adorable little soup shooters. Swirl in a bit of herb oil or yogurt on top before serving for a chef’s touch!
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Potato and Pea Soup Delight keeps beautifully in the fridge for up to 4 days. Allow the soup to cool completely before transferring to an airtight container. The flavors will develop even further as it sits, making each bowl the next day somehow even more satisfying.
Freezing
This soup is freezer-friendly—just let it cool first, then portion into airtight containers or zip-top freezer bags. It’ll last about 2 months. When you’re ready for another taste of comfort, thaw overnight in the refrigerator or gently in the microwave.
Reheating
Reheat Creamy Potato and Pea Soup Delight over low heat on the stovetop, stirring often so it doesn’t stick. If the soup has thickened, loosen it with a splash of broth, milk, or water. Heat until just steaming, not boiling, to keep the lovely creamy texture intact.
FAQs
Can I use fresh peas instead of frozen?
Absolutely! If you have fresh peas, add them at the same step—you may just need to simmer for an extra minute or two until soft. The flavor will be even sweeter and more vivid.
Is there a way to make this vegan?
Yes, just use full-fat coconut milk as directed and skip the heavy cream. The soup is already completely plant-based and gluten-free when made with these swaps, making it a crowd-pleaser for any table.
Can I use other types of potatoes?
Yukon Golds lend the creamiest texture, but you can also use Russet potatoes for an equally smooth result. Red potatoes work too, though the finished soup may be a touch less silky.
What proteins pair well with Creamy Potato and Pea Soup Delight?
For a well-rounded vegetarian meal, try serving with a chickpea salad or a hard-boiled egg on the side. If you’re not vegetarian, grilled chicken or smoked salmon make tasty accompaniments.
Can I add more vegetables?
Definitely! Stir in a handful of fresh spinach during the last few minutes of simmering for added greens. Carrots, celery, or leeks make delicious additions too—just sauté them along with the onions.
Final Thoughts
If you’re seeking a recipe that feels like a warm hug and brings a pop of spring color to your table, Creamy Potato and Pea Soup Delight is it. I hope you give it a try and share it with those you love—there’s just something special about making and enjoying this soup together!
Print
Creamy Potato and Pea Soup Delight Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the creamy goodness of this comforting Potato and Pea Soup. This vegetarian and gluten-free delight is easy to make and perfect for a cozy dinner.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 medium Yukon Gold potatoes, peeled and diced
- 3 cups vegetable broth
Additional Ingredients:
- 1 1/2 cups frozen green peas
- 1 cup full-fat coconut milk or heavy cream
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Optional: fresh lemon juice and chopped fresh parsley for garnish
Instructions
- Heat the olive oil: In a large pot over medium heat, sauté the onion until translucent.
- Add garlic and potatoes: Stir in garlic, cook for 30 seconds, then add diced potatoes and vegetable broth. Bring to a boil.
- Simmer: Reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Add peas and thyme: Stir in peas and thyme, simmer for an additional 5 minutes.
- Puree the soup: Remove from heat and use an immersion blender to puree until smooth.
- Finish the soup: Stir in coconut milk, season with salt, pepper, and lemon juice if desired. Reheat gently if needed.
- Serve: Garnish with parsley and serve warm.
Notes
- For a richer soup, use heavy cream instead of coconut milk.
- Add fresh spinach for extra greens in the last few minutes of cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
