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Pea and Potato Soup

by Tom
Preparation 30 mins
Cooking 85 mins
Serves 4

This recipe can take a little while, but the good news is that you can make it in advance and then just heat it up for 10 minutes whenever you want it.


  • 25g butter
  • 2tbsp vegetable oil
  • 2 large onions, finely sliced
  • 2 cloves of garlic, finely sliced
  • 350g potatoes, peeled and VERY finely diced
  • 2 pints of chicken or vegetable stock
  • 285g of frozen peas


In a large saucepan, put in the butter, oil, sliced onion and a large pinch of salt. Give it a quick stir and then put it on the hob at a low heat and cover.

Stir occasionally over the course of 40 minutes; the onions should become very soft and shed all their liquid.

Uncover the pot, turn the heat up to medium and cook until the liquid has bubbled away and the onion has turned golden.

Add the sliced garlic and cook for a couple of minutes, stirring once or twice, until they turn golden too.

Add the finely diced potato and cook for a further couple of minutes, giving it a good stir so the potato is glistening.

Add the stock (there should be about 2 inches of water above the ingredients), bring to the boil, and then turn down to a steady simmer. Cover the pan and cook for 30 minutes.

Finally, add the frozen peas to the soup, turn the heat up a little, and cook for a further 10 minutes.

Serve with a slice of buttered bread and a sprinkling of Parmesan in the soup.