Creamed Peas & Potatoes Soup

Serves 4

12 small new potatoes (about golf ball size)
2 c. fresh shelled peas
2 c. milk
1/2 c. Daloris Dairy cream
2 Tbsp. corn starch
1/2 tsp. salt
Seasoned salt to taste
Fresh ground black pepper to taste


Pick and shell the peas. Dig potatoes. Choose 12 small potatoes as uniform in size as possible. Wash, but do not peel. Boil potatoes in enough water to cover for about 15 minutes, or until almost soft. Add peas and cook about 5 minutes. Drain off all the water in the pan. Pour milk over potatoes and peas and return to the heat. When the milk is hot, stir corn starch into the cream and add to the hot milk and vegetables. Stir gently so the potatoes do not break and add the salt, seasoned salt, and pepper. Enjoy!

**After making this, we think onions would be good to add as well. We would suggest 1/2 an onion minced and sauteed in 2 Tbsp butter.

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