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Fritz Underground Winery

Potato & Pea Chowder

Potato & Pea Chowder
Recipe Date:
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
If you don’t care for dill, use parsley or chives. I think fresh herbs really elevate certain dishes and this is one of the more important aspects to love what you are eating. Thanks to our senses, if it looks pretty and smells fresh & fragrant you are more likely to relish it. In a large pot, heat the oil over medium heat. Cook the leek and garlic for a few minutes until they are nice, soft, and translucent. I added salt here. After the salt is absorbed, add the wine and cook, stirring often, to keep things from sticking. After about 2-4 minutes, (let the alcohol “burn” off) add the potatoes, broth, and pepper. Bring everything to a boil and cook, uncovered for 20-25 minutes. You want to check the potatoes - make sure they are very tender. Now, reduce the heat to low and coarsely mash some of the potatoes with a potato masher. This will get the starches out to help create a nice texture. Now you can add the cream and peas and let them cook in the soup for 3-5 minutes. Remove from the heat and gently stir in the dill. Ladle into bowls. Season with more salt and pepper if desired.
Ingredients
  • 2 tbsps extra-virgin olive oil
  • 2-3 medium leeks, the white & pale green parts only, super thinly sliced, then rinse well and pat dry
  • 3 large garlic cloves, minced or sliced
  • 1/2 cup dry white wine, preferably Chardonnay but don’t overthink it. Use whatever you have as long as it is not a sweet wine.
  • 1 lb baby potatoes, unpeeled diced. I use baby red potatoes.
  • 6 cups quality vegetable broth
  • 1 cup heavy cream
  • generous pinch of kosher salt
  • as much ground pepper as you prefer
  • 1 cup frozen peas
  • chopped fresh dill for garnish and fragrance
Directions

In a large pot, heat the oil over medium heat. Cook the leek and garlic for a few minutes until they are nice, soft, and translucent. I added salt here. After the salt is absorbed, add the wine and cook, stirring often, to keep things from sticking. After about 2-4 minutes, (let the alcohol “burn” off) add the potatoes, broth, and pepper. Bring everything to a boil and cook, uncovered for 20-25 minutes. You want to check the potatoes - make sure they are very tender. Now, reduce the heat to low and coarsely mash some of the potatoes with a potato masher. This will get the starches out to help create a nice texture. Now you can add the cream and peas and let them cook in the soup for 3-5 minutes. Remove from the heat and gently stir in the dill. Ladle into bowls. Season with more salt and pepper if desired.

 

If you don’t care for dill, use parsley or chives. I think fresh herbs really elevate certain dishes and this is one of the more important aspects to love what you are eating. Thanks to our senses, if it looks pretty and smells fresh & fragrant you are more likely to relish it.