Pea, Leek, Dill, Potato Soup

Savor the Divine Flavor of Pea Leek Dill Potato Soup

Pea, Leek, Dill, Potato Soup


  • 1 tablespoon butter 
  • 1 tablespoon extra-virgin olive oil 
  • 1 medium leek, chopped 
  • 1 stalk celery, chopped
  • 3 teaspoon fresh dill, chopped plus a few springs for garnish
  • 5 cups peas, fresh or frozen
  • 1 cup large Yukon gold potato, peeled and diced ¼ inch pieces
  • ½ cup water
  • 4 cups reduced-sodium chicken broth
  • ½ teaspoon salt
  • Freshly ground pepper to taste


  • Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add the leek, potato, and celery. Cook, stirring occasionally for about 4 to 6 minutes. Add the chopped dill and stir. Add the peas, water and broth bringing it to a boil, then lower the heat to a simmer for about 15 minutes. Using an inverted blender, pulse the soup so its chunky, not a total puree. If you don’t have an inverted the soup, cool for 30minutes then carefully pulse in a blender to just chunky. Serve in bowls and garnish with dill springs.