A deliciously creamy spring chowder filled with asparagus, peas, and of course – potatoes!
Soup lovers, this one’s for you.
Whether you’re the type who enjoys a bowl year-round or someone who only warms up to soup when the weather suits, this chowder strikes a balance: rich and comforting yet bright and springlike.
This is a spring chowder that manages to be both hearty and fresh. It’s creamy and satisfying, but loaded with green vegetables and herb-forward flavor that keep it from feeling heavy.
Much of the soup’s depth comes from gently cooked alliums. Leeks, onion, shallot, and garlic soften and sweeten as they cook, building a savory, slightly caramelized base without overpowering the delicate spring produce that follows.
After the alliums develop flavor, the broth joins them along with tender potato chunks. Asparagus and peas are added to keep the soup bright and seasonal. A splash of cream and a generous sprinkle of fresh dill finish the chowder, adding silkiness and a fresh herbal note.
This recipe makes a generous pot—perfect for a weekend batch to enjoy throughout the week. It reheats well and retains its springtime character, making it an easy go-to for lunches or light dinners.
- 2 tbsp olive oil
- 2 leeks, white and light green parts only, cleaned and thinly sliced
- 1 large onion, thinly sliced
- 1 large shallot, thinly sliced
- 2 garlic cloves, thinly sliced
- Kosher salt and black pepper, to taste
- Pinch of sugar
- 5 cups vegetable broth
- 1 lb yellow potatoes, peeled and cut into bite-size cubes
- 1 lb asparagus, trimmed and cut into 1-inch lengths
- 1 cup peas (fresh or frozen)
- 1/2 cup heavy cream
- 1 bunch fresh dill, minced
- Heat the olive oil in a large Dutch oven or heavy pot over medium-low heat. Add the leeks, onion, shallot, and garlic. Season with salt and a pinch of sugar, reduce the heat to low, and cook, stirring occasionally, until softened and lightly golden, about 20 minutes.
- Add the vegetable broth, potatoes, asparagus, and peas. Bring to a boil, then reduce the heat and simmer uncovered until the potatoes are tender, about 12–15 minutes. Press a few potato pieces against the side of the pot to break them down slightly and thicken the chowder.
- Stir in the heavy cream and most of the dill, reserving a little for garnish. Adjust seasoning with salt and pepper to taste. Serve warm, topped with the remaining dill.