Cream of Pea Soup


by: Cooking Bird

Since fresh peas are usually starchy and tasteless, except for about two weeks in June, frozen peas are the one exception to the "fresh is always better" rule. If you want whole peas in the finished soup, keep a few out to add at the end.


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serves: 4

1 large Yukon Gold potato (peeled and thinly sliced)

3 leeks (cleaned and thinly sliced)

1 quart milk (water, or chicken broth)

2 pounds fresh peas in the pod (shelled, one 10-ounce package frozen petite peas)

1/2 cup heavy cream



Soup Croutons (optional)

Nutrition Facts
Cream of Pea Soup

Servings Per Recipe: 4

Amount per Serving

Calories: 401

  • Total Fat: 14.8 g
  •     Saturated Fat: 8.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 54.7 mg
  • Sodium: 52.1 mg
  • Total Carbs: 52.6 g
  •     Dietary Fiber: 8.7 g
  •     Sugars: 23.8 g
  • Protein: 17 g

how is this calculated?

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1.  In a pot, combine the potato, leeks, and milk, bring to a gentle simmer, and simmer for about 25 minutes, or until the potatoes and leeks are completely soft. Add the peas and simmer for about 3 minutes.

2.  Puree the soup with a blender and then strain it into a clean pot. Add the cream, bring to a simmer, and season with salt and pepper. Garnish with the croutons.

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