Potato and Pea Chowder with Leeks and Dill

The Broken Scale · Good food. Plenty of personality.

Potato and Pea Chowder with Leeks and Dill

A creamy potato and pea chowder with tender leeks, fresh dill, and a light broth. Mashing a few potatoes thickens the soup without a flour roux.
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Prep
15 minutes
Cook
35 minutes
Total
50 minutes
Serves
6 people

A creamy potato and pea chowder with tender leeks, fresh dill, and a light broth. Mashing a few potatoes thickens the soup without a flour roux.

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A little mashing does the thickening

Keep most potato pieces intact and mash only a few against the pot. That gives the broth body while leaving the chowder chunky. Add the cream over gentle heat and stir the dill in after cooking.

Serve it as a meal

Bring bread to the table for dipping, or add a crisp green salad. For a meat-free bowl, choose soy sauce or a clearly labeled vegetarian Worcestershire sauce.

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Potato and Pea Chowder with Leeks and Dill

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A creamy potato and pea chowder with tender leeks, fresh dill, and a light broth. Mashing a few potatoes thickens the soup without a flour roux.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner, Lunch, Soup
Cuisine: American
Ingredients Instructions Notes

Ingredients
  

  • 2 Tbsp Extra Virgin Olive Oil
  •  
    1 Medium Leek white and pale green parts only; thinly sliced, rinsed and patted dry
  • 3 Cloves Garlic thinly sliced
  •  
    ¼ Cup Dry white wine
  •  
    1 Lb Baby potatoes unpeeled, cut into thick wedges
  • 6 Cups Vegetable broth low sodium
  •  
    2 Tsp Diamond Crystal or 1 tsp Morton kosher salt
  •  
    Freshly ground pepper
  • 1 Cup Heavy cream
  • 1 Cup Peas shelled fresh or frozen
  •  
    2 Tsp Worcestershire Sauce or Soy Sauce
  •  
    ¼ Cup Dill coarsely chopped, plus sprigs for serving

Instructions
 

  1. Heat the olive oil in a large pot over medium heat. Add the cleaned, sliced leek and garlic; cook, stirring, for about 3 minutes until softened. Reduce the heat if the garlic starts to darken.
  2. Add the wine and simmer for about 2 minutes. Stir in the potato wedges, vegetable broth, measured kosher salt, and pepper. Bring to a boil, then simmer uncovered for 20–25 minutes, until the potatoes are very tender.
  3. Mash a few of the potatoes against the side of the pot to thicken the broth, leaving plenty of pieces intact. Lower the heat, stir in the cream and peas, and simmer gently for about 5 minutes, until the peas are tender.
  4. Take the pot off the heat. Stir in the Worcestershire sauce or soy sauce and chopped dill. Taste before adding more salt, then ladle into bowls and add dill sprigs if desired.

Notes

Use the specified kosher salt brand amount; fine table salt is not interchangeable by volume. For a meat-free version use soy sauce or vegetarian Worcestershire sauce; conventional Worcestershire often contains anchovies. Contains milk, and may contain fish, soy, or wheat depending on the sauce. Refrigerate leftovers in a covered container within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3 days. Reheat cooked leftovers to 165°F. Adapted from Kendra Vaculin’s Potato and Pea Chowder at Bon Appétit.

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Peppery Chicken and Buttermilk Dumplings

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Peppery Chicken and Buttermilk Dumplings

Bone-in chicken thighs build a savory broth for tender buttermilk drop dumplings. Celery, peas, and plenty of cracked black pepper make this a hearty one-pot dinner.
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Prep
20 minutes
Cook
1 hour 10 minutes
Total
1 hour 30 minutes
Serves
6 servings

Bone-in chicken thighs build a savory broth for tender buttermilk drop dumplings. Celery, peas, and plenty of cracked black pepper make this a hearty one-pot dinner.

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The right flour matters

These are drop dumplings made with self-rising flour. Plain all-purpose flour alone will not give the same lift. Stir the buttermilk in gently, then stop mixing as soon as the dough comes together.

Keep the simmer gentle

A rolling boil can break the dumplings apart. Cover the pot for the initial cooking period and check one in the center before folding the chicken and vegetables back in.

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Peppery Chicken and Buttermilk Dumplings

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Bone-in chicken thighs build a savory broth for tender buttermilk drop dumplings. Celery, peas, and plenty of cracked black pepper make this a hearty one-pot dinner.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Dinner, Soup
Cuisine: American, Southern
Ingredients Instructions Notes

Ingredients
  

Broth
  • 2 Tbsp Vegetable Oil
  •  
    1 large Onion, cut into ½" pieces
  • 6 Cloves Garlic thinly sliced
  • 4 Stalks Celery thinly sliced
  • 1½ Cups Peas Shelled fresh or frozen
  • 1 Tbsp Ground Black Pepper freshly cracked
  •  
    2 Tbsp Diamond Crystal or 3½ tsp Morton kosher salt, divided
  •  
    2 Lb Chicken thighs skin on, bone in (about 6)
  • 1 Tsp Garlic Powder
  • 7 cups Water for the broth
Dumplings & Assembly
  •  
    2 Cups Self-rising flour not plain all-purpose flour
  •  
    ½ Tsp Diamond Crystal or ¼ tsp Morton Kosher salt
  •  
    ½ Cup Shortening chilled
  •  
    1 Cup Buttermilk preferably whole milk
  •  
    Freshly cracked pepper

Instructions
 

  1. Heat the oil in a large heavy pot over medium heat. Add the onion, garlic, celery, peas, black pepper, and half the broth salt (1 tablespoon Diamond Crystal or 1¾ teaspoons Morton). Cook for 8–10 minutes, stirring, until softened. Transfer the vegetables to a bowl.
  2. In the same pot, combine the chicken thighs, garlic powder, remaining broth salt, and 7 cups water. Bring to a gentle simmer, cover, and cook for about 35–45 minutes, until the chicken reaches 165°F in the thickest part away from bone and is tender enough to shred.
  3. Transfer the chicken to a clean plate. When cool enough to handle, remove and discard the skin and bones and shred the meat. Keep the broth simmering gently; skim excess fat if desired.
  4. Whisk the self-rising flour and the separate dumpling salt in a bowl. Rub in the cold shortening until crumbly. Stir in the buttermilk just until a soft dough forms; do not knead or beat it.
  5. Drop tablespoon-size mounds of dough into the simmering broth using a spoon dipped in cold water. Cover and simmer gently for 10–15 minutes without repeatedly lifting the lid, until a dumpling cut through the center is fluffy with no wet dough.
  6. Fold the chicken and vegetables back into the pot gently. Heat until the chicken is hot throughout and the stew reaches 165°F, taking care not to break up the dumplings. Taste before adding more salt and serve with extra black pepper.

Notes

Use self-rising flour, which contains leavening; plain all-purpose flour is not a direct substitute. The two kosher salt brands have different volumes for the same seasoning level. This is a pepper-forward recipe; use less black pepper if preferred. Times are estimates; allow longer for a gentle simmer or larger thighs. Contains wheat and milk. Refrigerate leftovers in a covered container within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3 days. Reheat cooked leftovers to 165°F. Adapted from Crystal’s Peppery Chicken and Dumplings, featured in Bon Appétit’s Cook Through Appalachia.

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Creamy Crab and Shrimp Bisque

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Creamy Crab and Shrimp Bisque

A creamy seafood soup with sweet crab, tender cooked shrimp, and a little lemon.
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Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
4 Servings
Creamy Crab and Shrimp Bisque, photo 1
Creamy Crab and Shrimp Bisque, photo 2

About This Recipe

This creamy soup combines a light flour-thickened seafood stock with crab, cooked shrimp, and cream. Tomato paste and paprika give the base a warm color; a small splash of lemon brightens it at the end.

Choose already-cooked shrimp and crab for the method below. Blend only the vegetable base, removing the bay leaf first, then fold in the seafood gently.

Before You Start

Chop the onion and celery finely, drain the cooked seafood, and check the crab for shell fragments. Keep seafood chilled until ready to use.

A Smooth Base, Tender Seafood

Simmer the stock with the roux and seasonings, then discard the bay leaf. Blend the base if desired before adding cream and seafood. Heat the finished soup to 165°F without prolonged hard boiling.

What to Serve

Serve with homemade French-style bread or butter biscuits and a crisp green salad.

Frequently Asked Questions

Can I use frozen seafood?

Yes. Thaw cooked shrimp and cooked crab in the refrigerator and drain well. This recipe does not use raw seafood.

Do I have to blend the soup?

No. For a smooth base, discard the bay leaf and blend before adding the seafood. Skip blending for a more textured soup.

Can I make it ahead?

Prepare the base ahead and refrigerate promptly. When serving, add the cooked seafood and heat the finished soup thoroughly to 165°F. Refrigerate leftovers promptly in shallow containers.

Is it gluten-free?

No. The flour-based roux contains wheat. A gluten-free version would require a separately adjusted thickener.

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Creamy Crab and Shrimp Bisque

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Crab and cooked shrimp in a creamy, lightly thickened seafood broth with tomato, paprika, and a little lemon.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Appetizer, Main Course, Soup
Cuisine: French-American
Ingredients Equipment Instructions Notes

Ingredients
  

  • 3 Tbsp Butter unsalted
  • ½ cup Yellow Onion chopped
  • ½ cup Celery chopped
  • 2 Tbsp All-Purpose Flour all-purpose
  • ½ tsp Black pepper freshly ground
  • 1 Tbsp Tomato paste
  • 1 cup Heavy Cream
  • 8 oz Small Shrimp cooked, peeled, deveined, thawed if frozen, and chopped if large
  • 8 oz Crabmeat cooked, drained, and checked for shell fragments
  • 3 Tbsp Parsley or cilantro and/or green onion tops
  • 1 Clove Garlic Minced
  • 2 Cups Seafood Stock
  • ¼ tsp Paprika
  • 1 Pinch Cayenne Pepper
  • 1 Pinch Salt
  • 1 Leaf Bay Leaf
  • 1 tsp Lemon Juice fresh, plus more to taste

Equipment

1 Large Dutch Oven (Ideal for building deep flavors and simmering the bisque.)
1 Chef's knife (For chopping aromatics and seafood prep.)
1 Cutting board (A sturdy surface for prepping veggies and shrimp.)
1 Wooden spoon ( For sautéing and stirring the bisque.)
1 Measuring cups and spoons (For accurate broth, cream, and seasoning measurements.)
1 Ladle (To serve up the bisque without making a mess.)
1 Immersion Blender (Optional, for a smoother texture if blending is desired.)
1 Fine Mesh Strainer (Optional, for a smoother base.)

Instructions
 

  1. Melt the 3 tablespoons butter in a Dutch oven over medium heat. Add the onion and celery and cook for 5 to 6 minutes, until softened. Add the garlic and stir for 30 seconds.
  2. Stir in the flour and tomato paste and cook for 1 to 2 minutes, stirring. Slowly whisk in the seafood stock until smooth. Add the paprika, black pepper, bay leaf, and optional cayenne. Simmer gently for 10 minutes, stirring occasionally.
  3. Remove and discard the bay leaf before blending. For a smoother soup, take the pot off the heat and carefully puree the base with an immersion blender, keeping the blade submerged. Leave the seafood out until after this step.
  4. Return to low heat and stir in the cream. Fold in the cooked shrimp and crab gently. Heat, stirring occasionally, until the soup and seafood reach 165°F on a food thermometer; avoid a hard rolling boil and remove from the heat as soon as it is hot enough.
  5. Stir in the chopped herbs and 1 teaspoon lemon juice. Taste, then add more lemon or salt a little at a time if needed. Ladle into bowls and serve hot.

Notes

This recipe uses already-cooked shrimp and crab. Cook raw seafood separately before adding it. Remove the bay leaf before pureeing, and blend the base before adding the seafood to keep the crab pieces intact.
Start with the small amount of lemon listed and adjust to taste; too much acid can overwhelm the soup. Refrigerate leftovers promptly in shallow containers and reheat thoroughly to 165°F.

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Broccoli Cheddar Soup

The Broken Scale · Good food. Plenty of personality.

Broccoli Cheddar Soup

Broccoli, sweet carrot and sharp cheddar make a comforting bowl, with a little Dijon to round out the flavor. Small pieces of vegetables cook evenly and make the soup easy to eat by the spoonful.
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Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
6 servings
Broccoli Cheddar Soup, photo 1
Broccoli Cheddar Soup, photo 2
Broccoli Cheddar Soup, photo 3

Keep the cheese smooth

Grate the cheddar before you start. Once the vegetables are tender, take the pot off the heat and stir the cheese in gradually. A hard boil after adding the cheese can spoil that smooth texture.

Finish with a little crunch

Add optional croutons at the table so they stay crisp. Serve the soup as a light meal with bread or as a smaller first course. This version uses broccoli and carrot; there are no potatoes in the recipe.

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Broccoli Cheddar Soup

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A creamy broccoli and cheddar soup with carrot, onion and a little Dijon mustard. Finely chopped vegetables cook evenly, and freshly grated cheese melts into the soup off the heat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Instructions Nutrition Notes

Ingredients
  

  • 4 Tbsp Unsalted Butter
  • 1 Med Yellow Onion diced
  • ½ tsp Sea Salt
  • ½ tsp Ground Black Pepper or to taste
  • 3 Cloves Garlic minced
  • ¼ Cup All-Purpose Flour
  • 2 Cups Milk whole milk is best
  • 2 Cups Vegetable Broth
  • 3 Cups Broccoli florets, chopped
  • 1 Large Carrots Julienned or finely chopped
  • ½ tsp Dijon Mustard
  • 8 oz Cheddar Cheese shredded
  • 1 Cup Croutons optional, for serving

Equipment

1 Tall stainless steel saucepan
1 Stirring spoon

Instructions
 

  1. Chop the broccoli into small bite-size pieces, finely dice the onion and julienne or finely chop the carrot. Grate the cheddar from a block and set it aside.
  2. Melt the butter in a large pot over medium heat. Add the onion, salt and pepper; cook for 5–6 minutes until softened. Add the garlic and stir for 30 seconds. Stir in the flour and cook for 2 minutes without browning.
  3. Gradually whisk in the milk until smooth, then stir in the vegetable broth, broccoli, carrot and Dijon. Bring to a gentle simmer and reduce the heat. Cook for 15–20 minutes, stirring often, until the vegetables are tender. Do not let the milk boil vigorously.
  4. Remove the pot from the heat. Add the cheddar a handful at a time, stirring until each addition melts before adding more. Taste and adjust seasoning. If necessary, loosen with a small splash of milk or broth.
  5. Ladle into bowls and top with the optional croutons just before serving. Keep the soup over very low heat if holding briefly; boiling after adding cheese can make it grainy.

Nutrition

Serving: 12ozCalories: 345kcalCarbohydrates: 20gProtein: 14gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 68mgSodium: 855mgPotassium: 384mgFiber: 2gSugar: 7gVitamin A: 3200IUVitamin C: 42mgCalcium: 409mgIron: 1mg

Notes

Texture: Finely grate the cheddar from a block. Add it off the heat for a smoother result. This soup contains broccoli and carrot, not potatoes.
Storage: Refrigerate promptly in shallow covered containers at 40°F or below and use within 3 days. Reheat gently, stirring and loosening with a little milk or broth; heat leftovers to 165°F. Contains milk and wheat; check broth, mustard and crouton labels for other allergens.

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Lasagna Soup

The Broken Scale · Good food. Plenty of personality.

Lasagna Soup

Beef lasagna soup with tomato broth, tender noodles and a ricotta, mozzarella and Parmesan topping.
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Prep
15 minutes
Cook
35 minutes
Total
50 minutes
Serves
6 people
Lasagna Soup, photo 1
Lasagna Soup, photo 2
Lasagna Soup, photo 3

Soup · Italian-inspired

Lasagna comfort, one spoonful at a time

Beef, tomato broth and pasta meet a generous three-cheese topping in this warming soup. Cook the noodles separately so you can keep their texture just how you like it.

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Before you begin

Use regular dried lasagna sheets and break them into manageable pieces before boiling. Have both tablespoons of oil ready: one for the beef, one for the onion.

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Save some for later

Keep leftover noodles and cheese separate from the broth. Refrigerate promptly in shallow containers within two hours, use within three days and reheat the soup to 165°F (74°C).

Adapted from Jaclyn at Cooking Classy.

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Lasagna Soup

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Beef, tomato broth and broken lasagna noodles finished with a three-cheese topping.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Soup
Cuisine: Italian American
Ingredients Instructions Notes

Ingredients
  

  • 2 tbsp Olive oil divided
  • 1 lb Ground Beef lean
  • 1 lg Yellow Onion diced (1-3/4 cups)
  • 5 Cloves Garlic minced
  • 4 ½ cups Chicken broth low sodium; add more to thin as desired
  •  
    14.5 oz Diced Tomatoes petite diced, canned, undrained
  •  
    14.5 oz Crushed Tomatoes canned
  • 2 ½ tbsp Tomato Paste
  • 1 ¾ tsp Dried Basil
  • ¾ tsp Oregano dried
  •  
    ½ tsp Rosemary dried, crushed
  • ½ tsp Thyme dried
  • Salt to taste
  • Black pepper freshly ground; to taste
  •  
    6.5 oz Lasagna Noodles regular dried noodles, about 8 sheets, broken into bite-sized pieces
  •  
    5 oz Mozzarella cheese shredded (1 1/4 cup)
  • 2 oz Parmesan cheese finely shredded (1/2 cup)
  •  
    8 oz Ricotta Cheese
  • 2 tbsp Parsley fresh; chopped; plus more for garnish

Instructions
 

  1. Brown the beef in 1 tablespoon oil, breaking it into crumbles. Cook to 160°F (71°C). Move to a bowl and spoon excess fat into a heatproof container.
  2. Use the remaining tablespoon oil to soften onion for 3–5 minutes. Add garlic and tomato paste; stir for 30–60 seconds.
  3. Return beef; add broth, both canned tomatoes, basil, oregano, rosemary and thyme. Bring to a boil, cover and simmer gently for 20 minutes.
  4. Meanwhile, boil the broken regular lasagna noodles separately according to their package. Drain. Mix mozzarella, Parmesan and ricotta in a bowl.
  5. Stir parsley into the soup and adjust seasoning. Divide noodles among bowls, ladle hot soup over them and add the cheese topping. Stir to melt; thin with hot broth if needed.

Notes

Adapted from Jaclyn at Cooking Classy. Ricotta was corrected from the archive’s 2 tablespoons to the original 8 ounces.
Use regular dried lasagna noodles, not oven-ready/no-boil sheets. Keep cooked noodles separate from leftover broth for better texture. Refrigerate food in shallow containers within 2 hours, use within 3 days and reheat to 165°F (74°C).

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Thai Coconut Curry Noodle Soup

The Broken Scale · Good food. Plenty of personality.

Thai Coconut Curry Noodle Soup

Creamy coconut milk and red curry paste make a warming broth for rice noodles, snap peas, peppers, and carrots. Lime and Thai basil add a fresh finish.
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Prep
10 minutes
Cook
20 minutes
Total
30 minutes
Serves
6 servings
Thai Coconut Curry Noodle Soup, photo 1
Thai Coconut Curry Noodle Soup, photo 2

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Watch the noodles

Rice noodles vary in thickness and cooking time. Check the package, taste early, and add quick-cooking noodles later. Thinly cut vegetables soften quickly while keeping some bite.

Adapted from Valentina Dimitrova at Easy and Delish.

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Thai Coconut Curry Noodle Soup

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A Thai-inspired rice noodle soup with red curry paste, coconut milk, snap peas, sweet peppers, carrots, lime, and basil.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Thai-inspired
Ingredients Instructions Notes

Ingredients
  

  •  
    1 tbsp Coconut oil
  • ¼ Large Red Onion thinly sliced
  • 3 Cloves Garlic Minced
  •  
    3 tbsp Thai Red Curry Paste heat varies by brand; use less for a milder soup
  •  
    ½ tsp Ground turmeric
  •  
    3½ Cups Coconut milk canned, unsweetened; stir well before measuring
  • 2 Cups Vegetable Broth low-sodium
  • 2 tbsp Soy Sauce
  •  
    2½ tsp sugar
  •  
    7 oz Dry Rice Noodles medium-width rice sticks; check package timing
  •  
    1 Cup Snap Peas trimmed; fresh or frozen
  •  
    4 Mini sweet red peppers mini peppers, seeded and thinly sliced
  •  
    1 Cup Matchstick Carrots
  • 1 Large Lime Juiced
  •  
    Thai Basil leaves, to taste, for serving

Instructions
 

  1. Heat coconut oil in a 4-quart pot over medium heat. Add sliced onion and cook about 2 minutes. Add garlic and stir for 1 minute, keeping it from browning.
  2. Stir in curry paste, turmeric, coconut milk, broth, soy sauce, and sugar until evenly combined. Bring to a gentle simmer, stirring occasionally.
  3. Add rice noodles and simmer about 4 minutes, separating gently. Stir in snap peas, sliced peppers, and carrots, then simmer another 3–4 minutes, until noodles are tender and vegetables are tender-crisp. Use the noodle package as a guide: add quick-cooking noodles later so they do not overcook.
  4. Remove from the heat. Stir in lime juice gradually to taste and add Thai basil leaves. Taste before adding any extra seasoning because curry paste and soy sauce vary in saltiness.
  5. Divide among six bowls and serve immediately. Noodles absorb broth as they stand; loosen with a little hot water if needed.

Notes

Choose unsweetened canned coconut milk, rather than a sweetened coconut drink. Red curry paste varies in heat and may contain shrimp or fish; check its label if serving someone who avoids seafood. For planned leftovers, cook noodles separately according to the package and add to bowls before ladling over the soup.

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