Spring Pea and Leek Soup
A creamy, herb-infused soup made with tender peas, caramelized leeks, and a touch of cream for richness. This french-inspired soups (vegetarian) ready in about 50 minutes pairs medium leeks, peas, medium onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 leeks
- 12 oz peas
- 1 medium onions
- 2 cloves garlic
- 2 medium carrots
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Halve 2 medium leeks and slice into 1/4-inch rings. Dice 1 medium onion, mince 2 garlic cloves, and grate 2 medium carrots.
- Step 2: In a large pot, sauté leeks, onion, and garlic over medium heat for 5 minutes until softened. Add carrots and 1 tsp thyme, cooking for 3 minutes.
- Step 3: Stir in 12 oz peas and 4 cups chicken broth. Bring to a simmer, then cook for 20 minutes until peas are tender.
- Step 4: Puree the soup in a blender until smooth. Stir in 1/2 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper. Heat gently until warmed through, but do not boil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Pea and Leek Soup take to make?
Total time is about 50 minutes (15 min prep + 35 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 Spring 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 medium leeks from drying out.
Can I substitute ingredients in Spring 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 Spring 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.
Is Spring Pea and Leek Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
