Description
A bright, brothy, and comforting potato soup that’s weeknight-easy and ready in 30 minutes. Tender new potatoes, sweet green peas, and a fresh hit of lemon and herbs make it cozy yet light. Naturally vegan and gluten-free, it reheats beautifully and is flexible for swaps (beans for protein, spinach or asparagus for peas). One pot, simple steps, and loads of flavor.
Ingredients
2 tbsp extra-virgin olive oil
1 medium leek, white/light green only, thinly sliced (or 1 medium onion)
3 garlic cloves, finely minced
1 tsp red pepper flakes (optional)
1 lb new potatoes, cut into ½-inch cubes
4 cups low-sodium vegetable broth
1 cup water
1 cup fresh or frozen green peas
1 lemon, zest and juice (about 2–3 tbsp juice)
¼ cup chopped fresh dill (or parsley)
2 tbsp chopped chives (optional)
1 bay leaf
¾–1 tsp fine sea salt, to taste
Freshly ground black pepper
Instructions
1) Prep: Rinse and ½-inch dice potatoes; slice leek; mince garlic; zest and juice lemon.
2) Build aroma (5 min): Warm oil in a heavy 4–5 qt pot over medium heat. Add leek + a pinch of salt; cook 3–4 min until glossy. Stir in garlic and red pepper flakes; cook 30–60 sec.
3) Add potatoes & base (1 min): Stir in potatoes to coat.
4) Simmer (10–12 min): Add broth, water, and bay leaf. Bring to a strong simmer, reduce to medium-low, and cook until potatoes are fork-tender but not mushy.
5) Peas & finish (3 min): Add peas; simmer until bright green. Remove from heat.
6) Brighten: Stir in lemon zest/juice, dill, and chives. Season with ¾–1 tsp salt (to taste) and black pepper.
7) Taste & adjust: More lift? Add lemon. Want more body? Partially blend ~1 cup and return. Rest 2 minutes and serve.
Notes
Substitutions: Shallots/scallions for leek; white beans or chickpeas for protein; spinach or asparagus for peas; avocado oil for olive oil. Use waxy potatoes for a clear, brothy soup.
Dietary: Vegan + gluten-free; contains alliums (leek/garlic).
Make-ahead/Storage: Dice potatoes and keep in water up to 24 hrs. Refrigerate soup 3–4 days or freeze up to 3 months. Reheat gently; add lemon and herbs to refresh.
Equipment: 4–5 qt pot or Dutch oven; microplane for zest. Optional: immersion blender for partial blend.
Pro tip: Use low-sodium broth and salt in stages (aromatics → after simmer → final after lemon).
Troubleshooting: Too salty—add water/unsalted broth + lemon. Too bland—salt by pinches + lemon, finish with herbs. Too thin—partial blend or simmer 3–5 min.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot simmer
- Cuisine: Mediterranean-inspired / American