Golden Potato and Greens Soup
Published October 10, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup extra-virgin olive oil, plus more for garnishing
2 medium leeks (white and green parts), finely chopped
4 garlic cloves, thinly sliced
2 pounds baby Yukon Gold potatoes, sliced into rounds (about ¼-inch thick)
2 teaspoons ground turmeric
1 teaspoon red pepper flakes
Salt and black pepper
1 bunch Swiss chard, kale or mature spinach, stems removed, coarsely chopped
Coarsely chopped dill, for garnishing
Nutritional analysis per serving (4 to 6 servings)
36 grams carbs; 238 calories; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 5 grams fiber; 632 milligrams sodium; 5 grams protein; 3 grams sugar
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.
Delicious! I added a can of white beans towards the end (just dumped the whole thing in) and it made it even creamier (plus gave a little extra protein!). I also stirred in a spoonful of chicken better than bouillon to give it a bit more salty flavor as it was a touch bland for me without that
Other than substituting Vidalia onions for leeks (because leeks have become obscenely expensive here) and chopping / sautéing the Swiss chard stems with the onions I made this as written. It was fabulous and I will definitely make it frequently.
Lovage gives a nice pop (a little goes a long way - maybe a half dozen smaller leaves)! I want to religiously follow recipes but soup is such a good vehicle for herb garden bounty. Also added parsnip - because they were there patiently waiting to be eaten. + Cannellini beans for protein.