30 min
250g of Scotty Brand potatoes, peeled and diced
2 tablespoons butter
1 onion, chopped
3 cloves garlic, minced
300g of frozen peas
250ml of vegetable broth
1 bay leaf
1 teaspoon dried thyme
Salt and pepper to taste
1 cup heavy cream
In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent.
Add the diced Scotty Brand Potatoes to the pot and stir to coat them with the buttery onions and garlic.
Pour in the vegetable broth, ensuring it covers the potatoes. Add the bay leaf and dried thyme. Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 15-20 minutes or until the potatoes are tender.
Stir in the frozen peas and let the soup cook for an additional 5 minutes or until the peas are heated through.
Remove the bay leaf. Using an immersion blender or transferring to a regular blender in batches, blend the soup until smooth and creamy.
Return the soup to the pot and stir in the heavy cream. Heat the soup gently over low heat until warmed through.
Taste the soup and adjust the seasoning, adding more salt and pepper if needed.
Ladle the creamy potato and pea soup into bowls. Garnish with chopped chives or green onions if desired.
If you want to freeze portions for later use, let the soup cool completely before transferring it into freezer-safe containers or bags. Label with the date and contents before freezing.
To reheat frozen soup, thaw it in the refrigerator overnight and gently reheat on the stovetop, stirring occasionally.
