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
- 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.
- 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.
- 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.
- 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.
