Leek and Petite Pea Soup Recipe

Name: Leek and Petite Pea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium size leeks; 4 tablespoons butter; 4 cups chicken broth or 4 cups vegetable broth; 4 cups water; 4 chicken bouillon cubes; 2 small yukon gold potatoes, peeled and cubed small; 1 ½ cups frozen baby peas, thawed; 2 tablespoons chopped of fresh mint or 1 tablespoon dried mint; 2 teaspoons dried dill weed; 1 teaspoon salt; ½ teaspoon white pepper; 6 tablespoons sour cream or 6 tablespoons yogurt

Servings: persons

4 medium size leeks
4 tablespoons butter
4 cups chicken broth or 4 cups vegetable broth
4 cups water
4 chicken bouillon cubes
2 small yukon gold potatoes, peeled and cubed small
1 ½ cups frozen baby peas, thawed
2 tablespoons chopped of fresh mint or 1 tablespoon dried mint
2 teaspoons dried dill weed
1 teaspoon salt
½ teaspoon white pepper
6 tablespoons sour cream or 6 tablespoons yogurt

1
["Cut off the upper green part of the leeks and discard.", "You may use the very light green part of the leek.", "Leeks should be about 1 1/4"" diameter.", "Cut the leeks in half lengthwise, then cut again lenghtwise.", "Now cut into chunks and rinse in cold water, drain well.", "In a medium size heavy bottom cooking pot, melt butter over medium heat.", "Add chopped leeks and cook for 5 minutes or until slightly softened, stirring often.", "Add broth, water, chicken bouillon cubes, cubed potatoes, peas, chopped mint, dill weed, salt and pepper and bring to boil.", "Reduce heat, cover and simmer for 15 minutes or until vegetables are tender.", "Puree with immersion blender or process in a food processor and return to cooking pot and reheat.", "Adjust seasonings to taste.", "When serving, swirl in 1 tablespoon of sour cream or yogurt to each bowl."]

801

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 medium size leeks, 4 tablespoons butter, 4 cups chicken broth or 4 cups vegetable broth, 4 cups water, and more.

Yes, Leek and Petite Pea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leek and Petite Pea Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions