Golden Potato and Greens Soup
Published Oct. 11, 2024
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup extra-virgin olive oil, plus more for garnishing
- 2medium leeks (white and green parts), finely chopped
- 4garlic cloves, thinly sliced
- 2pounds baby Yukon Gold potatoes, sliced into rounds (about ¼-inch thick)
- 2teaspoons ground turmeric
- 1teaspoon red pepper flakes
- Salt and black pepper
- 1bunch Swiss chard, kale or mature spinach, stems removed, coarsely chopped
- Coarsely chopped dill, for garnishing
Nutritional analysis per serving (6 servings)
237 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 5 grams protein; 626 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a large pot over medium-high. Add the leeks and garlic and cook, stirring occasionally, until the leeks have softened but have not browned, 4 to 6 minutes. Add the potatoes, turmeric and red pepper flakes and season with salt and pepper. Using a wooden spoon, give the potatoes and leeks a good stir to coat them with the spices.
- Step 2
Pour 5 cups of water into the pot, season with more salt and bring to a simmer. Cook, stirring occasionally, until the potatoes are very soft and nearly falling apart, 25 to 30 minutes. Use the spoon to mash down a few of the potatoes to help them release their starch, which will thicken the soup and make it even more creamy. Throw in the Swiss chard and simmer until just wilted, 2 to 3 minutes. Taste and add more salt, if needed.
- Step 3
Ladle the soup into bowls. Scatter the dill over top, drizzle with oil and finish with a few cranks of pepper before serving.
Private Notes
Comments
I am very pro-chard stems. Why toss them? Chop and saute them with the leeks. Add the leaves as directed. The stems are delicious and full of nutrients and vitamins.
Trick for kale. Strip off stems, place in plastic bag, throw in freezer overnight. Take bag and "knead" and kale breaks into small pieces. Can be added to various recipes as needed.
Very delicious and easy to make. I added garbanzo beans at the end for a protein boost.
Absolutely no flavour in this. I added a heaped teaspoon of vegetable stock powder which salvaged it somewhat.
Really good, with a nice creamy texture. I used a tsp of harissa paste instead of pepper flakes, and added some ginger. Finished with lemon instead of dill. The heat and acid are needed.
Added white miso paste, topped with Parmesan and lemon at the end and still thought it was pretty bland. Wouldn’t make again.
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