Yum Hey What's for Dinner Mom?: Just Another Meatless Monday #27


Just Another Meatless Monday #27

Hey What's For Dinner

I have fond fond memories of creamed peas and new potatoes. I love them, probably because after broccoli, potatoes and peas are two of the most reliable crops you can grow in Alaska. And after the onslaught of broccoli has run it's course, peas and potatoes are a refreshing change. I remember waiting patiently for enough peas to make creamed peas and new potatoes every year and I was never disappointed, except when they were gone.

With this seasons first new potatoes I decided to make a soup version of creamed peas and new potatoes. And of course because I am not normal I added some leftover roasted sweet corn. It was so sweet and good it mixed in quite well with the sweet fresh peas. All in all this was a great soup and even better the next day.

Creamed Peas and New Potatoes Soup
2 TBSP oil
1/2 medium onion, chopped
2 cloves garlic, minced
2 pounds fresh new potatoes, cut in about 1 inch pieces
8 cups vegetable broth
1 bay leaf
1 tsp dried sage
2 tsp dried oregano
1 TBSP good salt
2 TBSP butter
2 cups milk
1/2 cup flour
2 cups fresh sugar snap pea pods or shelled fresh peas
2 ears leftover corn **optional**

heat the oil in a large dutch oven over medium high heat
add the onion and cook for about five minutes, stirring occasionally
add the garlic and potatoes, stir constantly for 1 minutes
add 1 cup of broth and scrape the browned bits off the bottom of the pan
add the rest of the broth, the bay leaf, herbs and salt
increase heat to high, bring to a quick boil
then reduce heat, put the lid on and simmer until the potatoes are done
meanwhile mix the milk and flour in a jar with a lid or the cool tupperware shaker jar thingy
break the peas in to 1 inch pieces
if using cut the corn off the cob also
when the potatoes are done use a potato masher and lightly mashed about 1/2 the potatoes
while the pot is still on the heat add the milk and flour mixture
stir until the soup becomes thick (resist the urge to add cheese!)
add the peas and corn if using
keep stirring over medium heat until the peas are warm
taste for salt and pepper, add as needed

I served this with crackers but I'm thinking bread would be so much better. In the interest of fall cooking I remembered one very important vegetable that's about to come in to season, squash!! I love squash, it's so fall flavored. I'm thinking curried squash soup, roasted squash and stuffed squash. So I guess I have no need to fear fall yet!

Well it's time to link up:
  • grab the turkey button
  • link your recipe up
  • check out the other recipe links and make sure to leave a comment

Peace and Love--


  1. Your soup looks so delicious and comforting - and I'm glad you added the sweet corn as it is one of our favourite things! Thanks for hosting Meatless Monday, Laura, and have a great week:)

  2. Warm, comforting, delicious...love it!

  3. That looks great! Thanks for hosting Meatless Mondays!

  4. I love soup like this! The family doesn't but who cares! Thanks!

  5. This looks like a delicious dish; thanks for sharing! And thanks for hosting Meatless Monday. :)

  6. Sorry I missed so many JAMM this summer!! I'm back w/ my chile rellenos bake which J and I love!

  7. Hi Laura, I was having trouble with the linky today, but finally figured it out! My recipe is a peach and watermelon salad with feta and it was delicious! Alex@amoderatelife


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