Best Potato And Pea Soup Recipes

SPLIT PEA AND POTATO SOUP

Steps:

• Melt butter in a 6-quart pot over medium heat. Add onion, carrots, and celery; cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Stir in split peas, chicken stock, and bay leaf; season with salt and pepper. Bring mixture to a boil. Reduce heat to low; cover, and simmer, stirring occasionally, 30 minutes.
• Add potatoes, and simmer until they are tender, about 30 minutes. Discard bay leaf, and season with salt and pepper. Serve immediately.

SPLIT PEA SOUP WITH SAUSAGE AND POTATO

Steps:

• Sauté sausages in heavy large pot over medium-high heat until fat begins to render, about 4 minutes. Add potato, onion, and rosemary. Sauté until onion is soften, about 5 minutes. Mix in split peas, then broth. Bring soup to simmer. Reduce heat to low. Cover and simmer until peas are tender, stirring occasionally, about 50 minutes. If desired, thin soup with water by 1/4 cupfuls. Season soup to taste with salt and pepper. Ladle into bowls and serve.

SPINACH, PEA AND POTATO SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
• Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the peas and spinach and cook 5 minutes more. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
• Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
• Serve hot sprinkled with toasted walnuts.

ASPARAGUS, PEA SHOOT, SPINACH, AND POTATO SOUP

Steps:

• Bring a large pot of water to a boil. Add potato; simmer until tender, about 20 minutes. Drain. Return to the pot and pour in chicken stock. Add spinach and pea shoots.
• Heat oil in a large skillet. Add asparagus, onion, celery, mint, and sage. Cook and stir until asparagus is tender, 5 to 10 minutes.
• Stir asparagus mixture into the chicken stock in the pot. Simmer soup over medium-low heat until flavors combine, about 30 minutes. Remove from heat.
• Pour soup into a food processor; process until smooth, about 20 seconds. Pour back into the pot. Stir in creme fraiche. Season with salt and pepper.

GREEN PEA AND POTATO SOUP

Steps:

• Heat oil in a large saucepan, add onion and garlic, cook, stirring until the onion is soft.
• Pour the chicken stock into the saucepan with the onion and garlic and bring to the boil.
• Add the potatoes, boil uncovered for 5 minutes.
• Stir in the peas, bring to the boil and cook for a further 5 minutes or until the chopped potatoes are tender.
• Blend potato and pea mixture in batches until smooth.
• Serve soup with sprinkled with parmesan cheese.

POTATO, LEEK, AND PEA SOUP

Steps:

• Melt butter in a large pot over medium-high heat. Cook and stir leeks in the melted butter until tender, 5 to 7 minutes.
• Stir potatoes and chicken broth into the leeks and bring to a boil; reduce heat to medium-low, cover the pot, and simmer until potatoes are tender, about 12 minutes.
• Stir peas and tarragon into the soup; simmer until peas are tender, about 5 minutes.
• Pour the soup into a blender, filling the pitcher no more than half full.
• Hold down the lid of the blender with a towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup in the pot.
• Pour milk into the pureed soup and bring to a simmer over medium heat until heated through. Season with salt and black pepper.

MOOSEWOOD GOLDEN SPLIT PEA AND SWEET POTATO SOUP

Steps:

• Heat oil in large saucepan over medium high heat. Add onion and jalapeno and saute until tender, about 3 minutes.
• Stir in ginger and next 4 ingredients and cook 1 minute.
• Mix in 7 cups water, sweet potatoes and split peas.
• Bring to a boil, reduce heat to medium low, cover and simmer about 1.5 hours until potatoes and peas are very tender.
• Whisk soup vigorously for a smoother texture and thin with additional water if needed.
• Season with salt and pepper.
• Top each serving with a tablespoon of yogurt, a lime slice and some cilantro to serve.

SPLIT PEA AND SWEET POTATO SOUP

Steps:

• Stovetop method: Soak the peas in water to cover overnight. Drain and rinse.
• Bring vegetable broth to a boil in a medium pot. Add soaked peas, sweet potato slices and cardamom pods. Reduce heat to a simmer and cover. Simmer for an hour.
• Heat butter in a skillet over medium heat. Add onions, garam masala, curry powder if using and cumin and cook for 10 minutes, stirring often. When sweet potatoes and peas are tender, add the spiced onions to the pot. Stir and cook 5 minutes more. Remove cardamom pods and season the soup with lemon, cayenne, salt, and pepper to taste. Add a little sugar if desired.
• Slow Cooker method: Place peas, broth, sweet potato and cardamom pods in a slow cooker. Cook on high for 4 to 6 hours or on low for 6 to 8 hours, adding additional broth or water to thicken if needed. When ready to serve, heat butter in a skillet over medium heat. Add onions, garam masala, curry powder if using and cumin and cook 10 minutes, stirring often. Add the spiced onions to the slow cooker. Stir, cover and cook 15 minutes longer on high heat. Remove cardamom pods and season the soup with lemon, cayenne, salt and pepper. If you like add a little sugar to taste.

YELLOW SPLIT PEA AND POTATO SOUP

Steps:

• In 3-quart saucepan, heat oil over medium-high heat. Cook bell pepper, onion, carrot, gingerroot, garlic and chili in oil, stirring occasionally, until onion is tender.
• Stir in all remaining soup ingredients. Heat to boiling; reduce heat. Cover and simmer 25 to 35 minutes or until peas and potatoes are tender.
• In small bowl, mix all sauce ingredients until blended. Top each serving with sauce.

SPLIT PEA SOUP WITH SAUSAGE AND POTATO

Steps:

• Saute sausages in heavy large pot over medium high heat until fat begins to render, about 4 minutes.
• Add potato, onion, fresh rosemary, saute until onion is soft, another 5 minutes.
• Mix in split pea, chicken broth, bring soup to a simmer.
• Reduce heat to low, cover and simmer until peas are tender, stirring occasionally, about 50 minutes.
• Season to taste with salt and pepper and serve.
• If prefer thinner soup, add water by 1/4 cupfuls.

SPLIT PEA AND SWEET POTATO SOUP

Steps:

• Stovetop method: Soak the peas in water to cover overnight. Drain and rinse. Bring vegetable broth to a boil in a medium pot. Add soaked peas, sweet potato slices and cardamom pods. Reduce heat to a simmer and cover. Simmer for an hour. Heat ghee in a skillet over medium heat. Add onions, garam masala and cumin and cook for 10 minutes, stirring often. When sweet potatoes and peas are tender, add the spiced onions to the pot. Stir and cook 5 minutes more. Remove cardamom pods and season the soup with lemon, cayenne, salt, and pepper to taste. Slow cooker method: Place peas, broth, sweet potato and cardamom pods in a slow cooker. Cook on high for 4 to 6 hours or on low for 6 to 8 hours, adding additional broth or water to thicken if needed. When ready to serve, heat ghee in a skillet over medium heat. Add onions, garam masala and cumin and cook 10 minutes, stirring often. Add the spiced onions to the slow cooker. Stir, cover and cook 15 minutes longer on high heat. Remove cardamom pods and season the soup with lemon, cayenne and pepper.

AWESOME HAM, PEA AND POTATO SOUP

Steps:

• Throw meat and veggies in slow cooker. Add everything else. Stir well. Cook on low for 6 hrs until potatoes are soft. Enjoy!

BLACK EYED PEA AND SWEET POTATO SOUP RECIPE

Steps:

• Soak the black eyes peas in a bowl of water overnight. Rinse and drain the black eyes peas in the morning. Peel the sweet potatoes and carrots and chop, or dice into small cubes, along with the onions. Place the vegetables and beans in a pot with water to cover them and set on medium high to boil. When boiling lower the heat to a simmer and boil until soft. Destem kale or collards and chop greens along with herbs. Add bouillon, seasonings and greens to the pot while it is boiling and continue boiling until beans and vegetables are soft. Lower the heat, add the coconut milk and continue to simmer until you are ready to eat, or remove from heat and cool to store.

CURRIED POTATO AND PEA SOUP

Steps:

• Saute potatoes, onion, and garlic in butter in a large saucepan over medium heat until onion is translucent, about 5 minutes.
• Stir in flour and spices; saute for about 30 seconds.
• Add the broth, milk, and sugar. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes. Stir occasionally.
• Stir in the peas and cook uncovered for 5 minutes.
• Season with lime juice and salt.
• Garnish with a dollop of yogurt and cilantro.

SENEGALESE BLACK-EYED PEA AND SWEET POTATO SOUP (NDAMBE)

Steps:

• In a large Dutch oven over medium, heat the coconut oil until shimmering. Add the onion, 2 teaspoons salt and ½ teaspoon pepper, then cook, stirring, until light golden brown and softened, 7 to 10 minutes.
• Stir in the garlic and chilies, then cook until fragrant, about 30 seconds.
• Add the black-eyed peas, bay leaves and 5 cups water. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered, stirring occasionally, until the flavors meld, about 15 minutes.
• Stir in the sweet potatoes and 2 teaspoons salt. Cover, reduce to medium-low and cook until the potatoes are tender, 10 to 15 minutes.
• Off heat, add tomatoes, parsley and lemon juice, salt and pepper to taste, and serve.

SKINNY CHUNKY CHICK PEA AND POTATO SOUP

Steps:

• In a 5- or 6-quart slow cooker, stir together garbanzo beans, potatoes, undrained tomatoes, sweet pepper, onion, garlic, cumin, paprika, and cayenne pepper. Pour vegetable broth over bean mixture in cooker.
• Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.

PEA, HAM, AND POTATO SOUP

Steps:

• Preheat the slow cooker, if required. Sit the ham and bay leaf in the slow cooker and cover with 3 cups of water. Cover and cook on auto/low for 8 hours or on high for 4 hours, then remove the ham and set aside. Discard the stock, or strain and reserve a little to add to the soup. Heat the oil in a large heavy-based pan over medium heat, add the onion, and cook for 3-4 minutes until soft. Season with salt and pepper, then stir in the mustard, garlic, and herbs (reserve some thyme leaves for garnish). Add a little stock and bring to a boil, then add in the peas (if you prefer pureed, pulse them gently in a food processor or use an immersion blender). Transfer to the slow cooker, add the remaining stock and the potatoes, cover, and cook on auto/low for 8 hours or on high for 4 hours. Remove any fat from the ham, chop into bite-sized pieces, and stir into the soup. Taste and season as needed. Garnish with reserved the thyme leaves and serve with whole grain bread.

POTATO AND PEA SOUP

Steps:

• Heat the oil and mustard seeds in a large pot until the mustard seeds being to pop, approximately 2-3 minutes. Add the onion and celery and fry over a medium heat for 3-4 minutes until soft, add the garlic and continue to cook for another minute. Add the chopped potatoes and toss through. Turning down the heat, cover the pot with a lid and sweat the potatoes for 5 minutes tossing the pot frequently to stop the potatoes from sticking. After five minutes give the potato and onion mixture a good stir and add the stock (preferably hot) plus enough water to cover the potatoes completely if need be. Bring to the boil and allow to simmer gently for 20 minutes adding the peas in the last 3 minutes, remove from the heat. Using a stick blender or in batches in a food processor blend the soup until smooth and creamy. Return to the heat and adding the soy milk gently heat through without boiling for a few minutes until the soup is well combined and velvety. Add salt and pepper to taste and the juice of ½ or a whole lemon (depending on your taste). In a small bowl combine the tahini paste with the juice of ½ a lemon until smooth. Serve the potato soup in warm bowls drizzled with the thaini and lemon mixture and a sprinkle of lemon zest. Alternatively the soup can be served drizzled with natural set yoghurt. A super simple vegetarian soup recipe the whole family will enjoy!