Just because spring is on the way doesn’t mean you should put your Dutch oven into hibernation. Lean into the warm(er) weather with this one-pot potato chowder recipe that walks the line between creamy and bright.
While winter calls for bowls of fully loaded baked potato soup (with plenty of sharp cheddar cheese, bacon bits, and sour cream), this cozy, lightly creamy soup was designed for spring. It starts with leeks, garlic, and diced potatoes (use baby gold or red potatoes) that get cooked with white wine and vegetable broth until tender. No need to fiddle with a roux; mashing some of the potatoes in the pot thickens the broth nicely. A swirl of Worcestershire sauce grounds the broth with deep umami flavor, while spring peas add pops of sweetness and color to every bite. For an even lighter soup, you can swap out the cream for half-and-half, but we urge you not to use milk, which will make the chowder too watery. If dill isn’t your flavor, you can garnish with green onions, chives, or even crispy shallots.
Looking for something a little different? Try our recipe for Perfectly Creamy Potato Soup for a silky purée, or try a rich potato-corn chowder with bacon and fresh thyme. Looking for more spring soup recipes? Right this way →
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Tbsp. extra-virgin olive oil
medium leek, white and pale green parts only, thinly sliced, rinsed, patted dry
garlic cloves, thinly sliced
cup dry white wine
lb. baby potatoes, unpeeled, cut into thick wedges
cups low-sodium vegetable broth
tsp. Diamond Crystal or 1 tsp. Morton kosher salt
Freshly ground black pepper
cup heavy cream
cup shelled fresh or frozen peas
tsp. Worcestershire sauce or soy sauce
cup coarsely chopped dill, plus sprigs for serving
Heat 2 Tbsp. extra-virgin olive oil in a large heavy pot over medium-high. Cook 1 medium leek, white and pale green parts only, thinly sliced, rinsed, patted dry, and 3 garlic cloves, thinly sliced, stirring occasionally, until lightly browned and slightly softened, about 3 minutes.
Add ¼ cup dry white wine and cook, stirring often, until almost completely evaporated, about 2 minutes. Add 1 lb. baby potatoes, unpeeled, cut into thick wedges, 6 cups low-sodium vegetable broth, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and a few grinds of freshly ground pepper. Bring to a boil and cook, uncovered, until potatoes are very tender, 20–25 minutes.
Reduce heat to medium. Using a potato masher, coarsely mash some of the potatoes a few times to break up into smaller pieces. Add 1 cup heavy cream and 1 cup shelled fresh or frozen peas; cook until peas are tender, about 5 minutes. Remove from heat and stir in 2 tsp. Worcestershire sauce or soy sauce and ¼ cup coarsely chopped dill.
Ladle chowder into bowls; top with dill sprigs and season with pepper.