Cream of Pea and Potato Soup

Cream of Pea and Potato Soup
Preparation20 min.
Cook40 min.
Тotal60 min.
"And dont forget to make more soup, because everyone will want extra"


  • sausages - 1.1 lb (500 g)
  • potatoes - 1.3 lb (600 g)
  • leek - 10 oz (300 g)
  • peas - 0.9 lb (400 g) frozen
  • butter - 2.1 oz (60 g) of cow
  • vegetable broth - 6 cups
  • black pepper
  • nutmeg
  • parsley - 1 sprig
  • salt

How to cook

Peel the potatoes and cut them into small cubes.

The leeks are cleaned, washed, and cut into thin slices.

Melt the butter in a saucepan. Add the potatoes, leeks, and 7 oz (200 g) of frozen peas.

The vegetables are stewed until soft. Pour in the vegetable broth and bring the soup to a boil. Cover with a lid and cook over medium heat for 15 minutes.

Puree in a blender or with a hand blender. The soup is seasoned with salt, pepper, and nutmeg to taste. Cut the sausages into circles.

Optionally, you can fry them in a little oil. Add the sausages and the remaining frozen peas to the hot soup. Boil for another 3-5 minutes.

Wash the parsley and chop finely. Sprinkle the soup with parsley and stir. Cream of pea and potato soup is served with croutons if desired.


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