Description

Potato Chowder is a heartwarming and creamy soup that brings comfort on chilly evenings. This delightful dish features tender baby potatoes and vibrant green peas, creating a balanced blend of flavors and textures. Perfect as a main course or a starter, this chowder is not only easy to prepare but also packed with nutritious ingredients. In just under an hour, you can whip up this one-pot wonder that’s sure to please both family and friends. With its customizable nature, feel free to add your favorite herbs or vegetables for a personal touch. Enjoy the warmth of homemade Potato Chowder today!

Ingredients

Scale

2 Tbsp extra-virgin olive oil
1 medium leek, thinly sliced
3 garlic cloves, thinly sliced
¼ cup dry white apple vinegar
1 lb baby potatoes, cut into wedges
6 cups low-sodium vegetable broth
1 cup heavy cream
1 cup shelled fresh or frozen peas
2 tsp Worcestershire sauce or soy sauce
¼ cup coarsely chopped dill

Instructions

Heat olive oil in a large pot over medium-high heat. Sauté the sliced leek and garlic for about 3 minutes until softened.
Add vinegar and cook until almost evaporated (about 2 minutes). Then add potatoes, vegetable broth, salt, and pepper; bring to a boil.
Reduce heat and simmer uncovered for 20–25 minutes until potatoes are tender.
Use a potato masher to coarsely mash some of the potatoes for thickness while leaving others intact.
Stir in heavy cream and peas; cook for an additional 5 minutes until peas are tender. Remove from heat and mix in Worcestershire sauce and dill.
Serve warm with additional dill on top.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main
Method: One-Pot
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 3g
Sodium: 600mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 7g
Cholesterol: 60mg

Keywords: For a lighter version, replace part of the cream with more vegetable broth. Feel free to experiment by adding other vegetables like corn or carrots for extra flavor.