Creamy Pea and Leek Soup

Creamy Pea and Leek Soup

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 leek, thinly sliced into rings and washed (white and tender green parts only)
  • 1/2 sweet yellow onion, diced
  • 1 clove garlic, minced
  • 1/2 cup white wine (optional)
  • 2 medium red potatoes, peeled and diced
  • 4-6 cups low-sodium, fat free vegetable stock
  • 2 cups peas (I used freshly shelled peas, but frozen will work, too)
  • zest and juice of one lemon
  • 1/4 cup finely grated Parmesan cheese
  • coarse salt and cracked pepper


  • bacon, cooked and crumbled
  • crispy, baked vegetable chips (recipe below)
  • low-fat Greek yogurt or sour cream

In a large stock pot over medium heat, heat the olive oil and butter.  Add the leek and onion and a little salt and cook until translucent, about 5 minutes.  Add the garlic and cook for 1-2 minutes until garlic starts to brown.  Add the wine, scraping up any browned bits from the bottom of the pan.  Add the potatoes and 4 cups of vegetable broth.  Bring to a boil, then cook, uncovered, over medium-low heat for 15 minutes.  Add the peas and continue to cook until the potatoes are very tender, about 10-15 minutes.

Using an immersion blender (or transferring the mixture to your blender in batches) puree until completely smooth.  Stir in the lemon zest and juice and the Parmesan cheese.  Taste and season with salt and pepper.  If mixture is too thick, add more broth; if too thin, simmer for 30 minutes until it reduces to your desired thickness.

The soup can be served hot right away, or cooked in advance to be served chilled the next day.  Top with bacon crumbles, crispy vegetable chips and a drizzle of Greek yogurt or sour cream.

Yields about 6 servings.

Recipe from Curly Girl Kitchen