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Prep Time
10 Mins
Cook Time
25 Mins
Yield
6 Servings

How to Make It

Step 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.

Step 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.

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