ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creamy Pea Soup

Prep time 10 mins
Cook time 25 mins
Yield 6 Servings


  • 3 tablespoons unsalted butter
  • 1 large onion, preferably sweet (such as Vidalia or Walla Walla), chopped
  • 1 tablespoon all-purpose flour
  • 2 medium red potatoes, peeled and diced
  • 4 cups low-sodium chicken broth
  • 1 (16 oz.) bag frozen peas, defrosted and drained
  • 1/2 cup heavy cream
  • 3 tablespoons chopped parsley
  • 2 tablespoons chopped dill
  • Salt and pepper

Nutrition Information

  • calories 314
  • fat 16 g
  • satfat 9 g
  • protein 10 g
  • carbohydrate 34 g
  • fiber 6 g
  • cholesterol 46 mg
  • sodium 913 mg

How to Make It

  1. Melt butter in a Dutch oven over medium heat. Add onion and sauté until translucent and softened, 8 minutes. Sprinkle in flour and cook, stirring frequently with a wooden spoon or heatproof spatula, 3 minutes more. Add potatoes and chicken broth and bring to a simmer. Continue to simmer mixture until potatoes are tender, 8 to 10 minutes. Add peas and simmer for 2 minutes.

  2. Puree soup in a blender or food processor; divide into batches if necessary. Return soup to Dutch oven and stir in cream, parsley and dill. Season soup with salt and pepper and serve hot.