English Pea and Leek Soup
A vibrant, creamy soup featuring sweet English peas and fragrant leeks, finished with a touch of fresh mint. This french-inspired soups ready in about 30 minutes pairs shelled English peas, medium, white parts only diced leeks, tablespoons butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups shelled English peas
- 2 medium, white parts only diced leeks
- 3 tablespoons butter
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup chopped fresh mint
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Step 1: In a large pot, melt 3 tablespoons butter over medium-low heat. Add 2 cups diced leek white parts and cook 5 minutes until softened, stirring occasionally.
- Step 2: Stir in 2 cups shelled English peas and cook 2 minutes. Add 3 cups chicken broth, 1 teaspoon salt, and 1/4 teaspoon pepper, then bring to a gentle simmer and cook 10 minutes until peas are tender.
- Step 3: Use an immersion blender to puree the soup until smooth. Stir in 1/2 cup heavy cream and cook 2 more minutes until heated through, avoiding boiling.
- Step 4: Remove from heat and stir in 1/4 cup chopped fresh mint. Adjust salt and pepper to taste, then serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does English Pea and Leek Soup take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover English Pea and Leek Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shelled english peas from drying out.
Can I substitute ingredients in English Pea and Leek Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale English Pea and Leek Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with English Pea and Leek Soup?
French soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
