Chunky Pea and Leek Soup with Poached Eggs Recipe

If you’re craving something cozy yet fresh and vibrant, then you have to try this Chunky Pea and Leek Soup with Poached Eggs Recipe. It hits that perfect balance between comfort and elegance — creamy, chunky, with the poached egg adding that rich, silky finish that you didn’t know you needed. I absolutely love how this turns out whenever I make it, and I promise once you try it, you’ll find yourself reaching for it all year round.

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Ingredients You’ll Need

The ingredients in this Chunky Pea and Leek Soup with Poached Eggs Recipe are simple but play beautifully together — fresh produce, rich butter, and a touch of citrus to brighten. When shopping, pick leeks that are firm with fresh green tops and frozen peas with no ice crystals to ensure peak flavor.

• Unsalted butter: This gives the soup a silky richness that helps soften and sweeten the leeks and onions.
• Leeks: Only the white and light green parts — these provide a delicate onion-like flavor without overpowering the soup.
• Yellow onion: Adds subtle sweetness and depth to the base of the soup.
• Frozen peas: A great time-saver that bring vibrant color and natural sweetness.
• Low-sodium chicken stock: Keeps the flavor balanced and lets the freshness of the peas shine through.
• Kosher salt & freshly ground black pepper: For seasoning — always trust your taste buds here!
• Ground cayenne pepper: Just a pinch adds a nice subtle kick without overpowering the soup.
• Fresh lime juice: This brightens the flavors beautifully, a little trick I discovered to avoid any heaviness.
• Large eggs: For poaching — these are the star toppings that add texture and richness.
• Heavy cream: Stirred in just at the end for balance and creaminess.
• Fresh herbs (basil, mint, or dill): Choose your favorite — they add an herbal freshness that livens up every bite.
• Extra virgin olive oil: For drizzling, giving a lovely fruity finish and an elegant touch.

Variations

I love that this Chunky Pea and Leek Soup with Poached Eggs Recipe is easy to tweak based on what you have or your mood. Whether you want a dairy-free version, a vegetarian twist, or an extra kick, it’s pretty forgiving and rewarding.

• Vegetarian Version: Use vegetable stock instead of chicken stock; I’ve done this often for my vegetarian friends and it works just as well.
• Dairy-Free: Swap butter for olive oil and leave out the cream or use coconut cream for a silky texture.
• Herb Variations: I adore swapping basil for dill in spring, or adding a bit of fresh tarragon for a slightly different aroma.
• Extra Chunky: If you’re like me and love a bit of texture, don’t over-blend the soup — the contrast is delightful.

How to Make Chunky Pea and Leek Soup with Poached Eggs Recipe

Step 1: Sauté the leeks and onions till soft and sweet

Start by melting the butter over medium-low heat in a large soup pot — patience is key here. Once it’s bubbling gently, toss in your sliced leeks and diced onion along with a pinch of salt and cover the pot. Stir occasionally as they soften for about 8 to 10 minutes, until you get that translucent, tender texture. I find the secret to really good soup here is low and slow—don’t rush or you risk burning the butter or leaving the leeks raw.

Step 2: Add peas and chicken stock, then simmer

Once your base is sweet and soft, add the frozen peas and pour in the chicken stock. Bring everything to a boil, then immediately lower the heat to a gentle simmer. Let it bubble away uncovered for 15-20 minutes. During this time, the peas will soften completely, building the soup’s body and natural sweetness. I like to peek in occasionally to give it a stir and make sure nothing’s sticking.

Step 3: Blend gently to keep it chunky

Carefully transfer the soup in batches to a high-powered blender. Don’t puree until perfectly smooth — instead, leave it a bit chunky for that comforting, homemade feel. If you don’t have a Vitamix on hand, any blender will do; just pulse gently and adjust. Then return it to the pot and simmer a little longer, 5 to 10 minutes, for the flavors to marry and for the soup to thicken slightly.

Step 4: Prep the poached eggs while seasoning soup

While your soup simmers, it’s time to get those eggs ready. Fill a large skillet with a few inches of water, salt it generously, and bring it to a boil. Lower the heat to a gentle simmer so only tiny bubbles tickle the bottom. I learned this trick the hard way — too much agitation means wonky eggs! Crack each egg into a fine mesh sieve to drain off the loose whites, then gently slide them from a ramekin into the water. Stir gently with a slotted spoon to keep eggs from sticking, turning once, and cook for 3 to 4 minutes until whites are set but yolks remain soft.

Step 5: Finish the soup and plate with love

Stir the heavy cream into the soup off heat to keep it luscious and smooth. Ladle the soup into bowls, drizzle with extra virgin olive oil, sprinkle your chosen fresh herbs, and gently place a poached egg right in the center. The moment that silky yolk breaks into the soup is pure magic, trust me.

How to Serve Chunky Pea and Leek Soup with Poached Eggs Recipe

Garnishes

I always reach for fresh herbs to finish this soup — basil if it’s spring, mint when I want a fresh twist, or dill when I’m feeling a little fancy. The drizzle of good-quality extra virgin olive oil adds a lovely peppery note, while a sprinkle of freshly cracked black pepper and a few chili flakes (for extra heat lovers) take it to the next level.

Side Dishes

My go-to pairing for this soup is warm crusty bread — a rustic baguette or sourdough works perfectly. Sometimes, I serve it with a simple salad made from baby arugula and lemon vinaigrette to add brightness and cut through the richness of the egg and cream.

Creative Ways to Present

For dinner parties, I like to serve the soup in elegant shallow bowls, swirling in the olive oil in a pretty pattern before gently placing the poached egg. If you want to get extra fancy, sprinkle edible flowers or microgreens on top — it’s such a crowd-pleaser visually and flavour-wise.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in an airtight container in the fridge for up to 3 days. The poached eggs, however, I always recommend poaching fresh because reheated eggs tend to lose their delicate texture.

Freezing

This Chunky Pea and Leek Soup with Poached Eggs Recipe freezes really well — just leave out the poached eggs when freezing. Freeze the soup in meal-sized portions, and it keeps beautifully for up to 2 months.

Reheating

When reheating, warm the soup gently on the stovetop over low heat, stirring occasionally. Avoid microwaving as it can break the texture and create hot spots. Then top with a freshly poached egg for that restaurant-worthy finish.

FAQs

Final Thoughts

This Chunky Pea and Leek Soup with Poached Eggs Recipe has quickly become one of my favorites to cook when I want something that feels special yet is simple and quick. I remember the first time I tried it, I was blown away by how bright and fresh it tasted — but with an indulgent twist thanks to the poached eggs. I really hope you give this a try and that it becomes a go-to comfort meal for you, just like it is for me. Enjoy every warm, delicious spoonful!

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