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Lunch Recipes

Creamy + Delicious Spring Pea-Leek Soup Recipe is Goodness in a Bowl

Hearty potato adds a velvety-smooth texture to this vibrant dairy-free soup brimming with fresh flavors 

This yummy soup tastes—and looks—like a beautiful spring day. It’s quick and easy to make; you can even cook it up the night before and reheat for an easy lunch the next day. Plus, letting the soup sit overnight gives the flavors a chance to intensify. 

This spring pea-leek soup gets its vibrant color (and delicious taste) from some of spring’s best and healthiest vegetables—peas, spinach, leeks, and fresh mint. And adding a potato makes the soup creamy and velvety smooth, no dairy required.

This soup is great as a light weekday lunch or as a starter for a weekend lunch get-together with friends. Give our spring pea-leek soup recipe a try and let us know how you liked it in the comments below.

Related: Have extra leeks left over? Find out Why Chefs Love to Cook With Leeks + Easy Recipes Full of Delicious Sweet Oniony Flavor


4 serving

Prep Time

Cook Time


  • 1 Tbs. oil
  • 1 leek, white and light green parts only, chopped
  • 1 (8 oz.) potato, peeled, chopped
  • 1 (14.5 oz.) can lower-sodium chicken broth
  • 1 (13 oz.) pkg. frozen peas
  • 2 cups baby spinach
  • 2 Tbs. chopped mint + additional leaves


In pot, heat oil over medium heat. Add leek; cook, stirring often, until softened, 5 min. Add potato, chicken broth, ½ tsp. salt and ¼ tsp. pepper. Over high heat, bring to a boil. Over medium-low, cook, stirring occasionally, until potato is tender, 20 min.

Add frozen peas; cook until tender, 8–9 min. Stir in baby spinach and chopped mint. Let cool slightly; in blender, puree until smooth. Return to pot; over low heat, cook, stirring frequently, until heated through, 1−2 min. Garnish with mint leaves.


  • Calories: 180 kcal
  • Fat: 4 gram
  • Saturated Fat: 1 gram
  • Protein: 7 gram
  • Carbohydrate: 29 gram
  • Fiber: 7 gram
  • Cholesterol: 0 mg
  • Sugar: 6 gram
  • Sodium: 380 mg
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