Pea Potato Soup

Name: Pea Potato Soup
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 2 servings
Cuisine: European
Ingredients: 250 g Frozen peas; 180 g Potato; 70 g Yellow onion; 550 ml Water; 15 g Unsalted butter; 3 g Fine salt

Peas brighten a potato soup that is partly blended, leaving some texture in the bowl. It is a useful lunch from a freezer bag and a few everyday vegetables. Cook the diced potato until very tender before adding the peas; they do not need the same long simmer. Blend only part if you want to keep whole peas in each serving.

Creamy potato soup with green peas and a small green pesto garnish in a pale bowl. — Representative photograph · Potato Soup with Peas and Pesto by Katrin Gilger · Source · CC BY-SA 2.0. Full frame resized without enlargement and compressed as WebP; responsive copies resized from the same photograph. Representative potato and pea soup. The source identifies a rocket pesto garnish, which is not part of this recipe; its formula and allergens are not documented. Follow the listed recipe ingredients rather than copying the pictured garnish. Not a photograph of a PANTRISORA kitchen trial.

European · Preparation time: 10 min · Cook time: 22 min · Total time: 32 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

250 g Frozen peas
180 g Potato
70 g Yellow onion
550 ml Water
15 g Unsalted butter
3 g Fine salt

Allergens listed for these ingredients · Milk. Check package labels.

Step-by-Step Instructions

Dice the potato finely and chop the onion. Soften the onion in butter in a saucepan.
Add potato, water and salt. Simmer until the potato is very tender.
Stir in peas and simmer until heated through and tender. Blend half the soup carefully, then combine for a creamy soup with some whole peas.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, blender, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Keep the potato as the blended thickener. Replacing its 180 g with peas changes the starch and texture; this recipe has no established equal-weight alternative.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.