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Creamy Pea Soup

Creamy Pea Soup (Prepared)


10 mins


30 mins




3 tablespoons unsalted butter
1 large onion, preferably sweet (such as Vidalia), chopped
1 tablespoon all-purpose flour
2 medium red potatoes, peeled and diced
4 cups low-sodium chicken broth
1 (16 oz.) bag frozen peas, defrosted and drained
1/2 cup heavy cream
3 tablespoons chopped parsley
2 tablespoons chopped dill
Salt and pepper


Step 1

Melt butter in a Dutch oven over medium heat. Add onion and sauté until translucent and softened. Sprinkle in flour and cook, stirring frequently with a wooden spoon or heatproof spatula.

Step 2

Add potatoes and chicken broth and bring to a simmer. Continue to simmer mixture until potatoes are tender. Add peas and simmer for 2 minutes.

Step 3

Purée soup in a blender or food processor; divide into batches if necessary. Return soup to Dutch oven and stir in cream, parsley and dill. Season soup with salt and pepper and serve hot.

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