Spiced Quebec-Style Potato and Pea Soup

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Hearty potatoes and green peas simmered with regional spices create a warming soup reminiscent of Quebec’s rustic comfort foods. This Canadian-inspired soup recipe, ready in about 40 minutes, pairs yellow onions, garlic cloves, russet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 medium, diced yellow onions
• 3, minced garlic cloves
• 4 medium, peeled and diced russet potatoes
• 1 cup frozen green peas
• 6 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried savory
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped for garnish fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 2 diced yellow onions and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
2. Step 2: Add 4 peeled and diced russet potatoes, 1 tsp dried savory, 1 1/2 tsp salt, and 1/2 tsp black pepper, stirring to coat the potatoes with spices.
3. Step 3: Pour in 6 cups vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 20 minutes until potatoes are tender.
4. Step 4: Add 1 cup frozen green peas and cook for an additional 5 minutes. Use an immersion blender to partially blend the soup, leaving some texture.
5. Step 5: Ladle soup into bowls and garnish with 2 tbsp chopped fresh parsley before serving warm.