Description
A comforting, creamy one-pot chowder made with tender baby potatoes, sweet peas, fresh dill, and a rich, savory broth. Perfect for cozy nights or light spring dinners.
Ingredients
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2 Tbsp extra-virgin olive oil
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1 medium leek, sliced (white/pale green parts only), rinsed, patted dry
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3 garlic cloves, thinly sliced
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¼ cup dry white wine (or broth with lemon)
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1 lb baby potatoes, unpeeled, cut into thick wedges
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6 cups low-sodium vegetable broth
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2 tsp Diamond Crystal kosher salt or 1 tsp Morton kosher salt
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Freshly ground black pepper
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1 cup heavy cream
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1 cup shelled peas (fresh or frozen)
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2 tsp Worcestershire sauce or soy sauce
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¼ cup fresh dill, chopped + extra sprigs for garnish
Instructions
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Heat oil in a large pot. Sauté leek and garlic until lightly browned (3 mins).
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Add wine, cook until mostly evaporated (2 mins).
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Add potatoes, broth, salt, and pepper. Bring to a boil, simmer 20–25 mins.
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Mash some potatoes in the pot to thicken.
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Stir in cream and peas. Cook until peas are tender (5 mins).
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Remove from heat. Stir in Worcestershire/soy sauce and chopped dill.
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Serve hot, garnished with extra dill and pepper.
Notes
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Use soy sauce for a halal and vegetarian option.
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Frozen peas can go straight into the pot—no need to thaw.
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Substitute leek with onion or shallots if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup / Main Course
- Method: Stovetop
- Cuisine: American, Comfort Food