Golden Potato and Greens Soup Recipe • 5★

Published October 10, 2024

David Malosh for The New York Times. Food Stylist: Simon Andrews.

This very creamy take on potato-leek soup didn’t set out to be vegan, it just happened along the way. The secret to its luxurious texture is not dairy but rather mashing the potatoes in the soup pot as they soften, which releases their thickening starches, no blender necessary. (That said, you can certainly add cream if desired.) Hearty greens like Swiss chard or kale make the soup more filling, and ground turmeric imparts a wonderful golden color. If you want to freeze some soup, simply leave out the greens and add them when it’s time to reheat.

SaveLog in or sign up to save this recipe.

GiveSubscriber benefit: Give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribeLog In

Subscriber benefit: Give recipes to anyone

As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

Share this recipeCopy linkEmailPinterestFacebookXWhatsAppReddit

Print this recipeInclude recipe photoPrint RecipeLog in or sign up to print this recipe.

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

Step 1Heat 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.

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 2Pour 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.

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 3Ladle the soup into bowls. Scatter the dill over top, drizzle with oil and finish with a few cranks of pepper before serving.

Ladle the soup into bowls. Scatter the dill over top, drizzle with oil and finish with a few cranks of pepper before serving.

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.

I make this but substitute chicken broth for the water. I also sub green and yellow onions for leeks.

Our favorite soup, 10/10, with some changes to give it more depth and make it heartier:

- chicken broth, not water - 2 cans of white beans - sautéed ground turkey (I could go without but my meat eater husband prefers it with meat) - bay leaves - parmesan rind

Good with any greens—I’ve made it with watercress and with spinach (not baby spinach). Also you can sub scallions if you don’t have leeks.

Source: https://cooking.nytimes.com/recipes/1025880-golden-potato-and-greens-soup