Minted Pea & Potato Soup

This minted pea and potato soup is a 30-minute bowl of bright green comfort. Diced potatoes, frozen peas, onion, and garlic simmer in chicken broth with dried mint until the potatoes are tender, then everything gets pureed into a smooth, velvety soup.

The potatoes do double duty here. They add body and thickness to the puree without needing cream or flour. As they break down in the blender, they create a naturally creamy texture that makes this soup feel richer than it actually is. The frozen peas bring that vivid green color and a sweet, grassy flavor that pairs perfectly with the mint.

Dried mint works better than fresh in the simmering broth because the heat draws out its oils and distributes the flavor evenly. A swirl of yogurt on top of each warm bowl adds a cool, tangy contrast and a pretty white streak against the green.

Kitchen Tips

• Dice the potatoes small so they cook in 10 minutes alongside the peas. Large chunks take longer and the peas overcook waiting for them.
• Blend until completely smooth for the best texture. Any potato chunks left behind make the soup lumpy.
• Season after pureeing. Blending changes how the flavors come through, and you may need more salt than you think.
• Serve in heated bowls. This soup cools fast, and warm bowls keep it at the right temperature longer.

Variations

• Vegetarian version: Swap the chicken broth for vegetable stock for a fully vegetarian soup.
• Chilled summer soup: Let it cool completely and serve cold with the yogurt swirl for a refreshing warm-weather starter.