Introduction
This Golden Potato and Greens Soup is a vibrant, nourishing dish that’s as comforting as it is healthy. Made with tender Yukon Gold potatoes, aromatic leeks, and a generous handful of leafy greens, this soup gets its golden hue from turmeric, a spice known for its anti-inflammatory properties. The addition of red pepper flakes adds a subtle kick, while fresh dill and a drizzle of olive oil provide the perfect finishing touch.
This gluten-free soup is incredibly versatile and easy to make, requiring just a handful of simple ingredients. It’s perfect for a cozy weeknight dinner, a light lunch, or even meal prep. The creamy texture comes from the potatoes themselves, which break down during cooking, eliminating the need for heavy cream or flour. Whether you’re a fan of hearty soups or just looking for a way to incorporate more greens into your diet, this recipe is sure to become a favorite.
Quick Recipe Info
| Servings | Ready In | Calories | Good For |
|---|---|---|---|
| 4-6 servings | 45 minutes | 220 kcal | Lunch, Dinner, Meal Prep |
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 ¼-inch rounds
- 2 teaspoons ground turmeric
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
- 1 bunch Swiss chard, kale, or mature spinach, stems removed and coarsely chopped
- Coarsely chopped fresh dill, for garnishing
Step-by-Step Instructions
Step 1: Sauté the Aromatics
- Heat the olive oil in a large pot over medium-high heat.
- Add the chopped leeks and sliced garlic. Cook, stirring occasionally, until the leeks are softened but not browned (about 4-6 minutes).
Step 2: Add Potatoes and Spices
- Add the sliced potatoes, turmeric, and red pepper flakes to the pot. Season generously with salt and black pepper.
- Stir well to coat the potatoes and leeks with the spices.
Step 3: Simmer the Soup
- Pour 5 cups of water into the pot and season with more salt. Bring to a simmer.
- Cook, stirring occasionally, until the potatoes are very soft and nearly falling apart (about 25-30 minutes).
- Use a wooden spoon to mash a few of the potatoes against the side of the pot. This releases their starch and thickens the soup, giving it a creamy texture.
Step 4: Add the Greens
- Stir in the chopped Swiss chard (or kale/spinach) and simmer until just wilted (about 2-3 minutes).
- Taste and adjust seasoning with more salt or pepper if needed.
Step 5: Serve
- Ladle the soup into bowls.
- Garnish with coarsely chopped dill, a drizzle of olive oil, and a few cranks of black pepper.
- Serve hot and enjoy!
Tips for Success
- Use Yukon Gold Potatoes: Their buttery texture and thin skin make them perfect for this soup. If unavailable, substitute with other waxy potatoes like red potatoes.
- Don’t Overcook the Greens: Add the greens towards the end of cooking to retain their vibrant color and nutrients.
- Adjust Spice Level: Reduce or increase the red pepper flakes based on your preference for heat.
- Make It Creamier: For an extra creamy texture, blend a portion of the soup with an immersion blender before adding the greens.
Variations
- Vegan Option: Use vegetable broth instead of water for added flavor.
- Extra Protein: Add cooked chickpeas, white beans, or shredded chicken for a heartier meal.
- Herb Swap: Replace dill with parsley or cilantro for a different flavor profile.
- Spicier Version: Add a pinch of cayenne pepper or a dash of hot sauce for extra heat.
Serving Suggestions
- With Crusty Bread: Serve with gluten-free bread or crackers for dipping.
- Topped with Cheese: Sprinkle with grated Parmesan or crumbled feta for added richness.
- As a Starter: Serve in small bowls as a starter for a multi-course meal.
Storage & Reheating
- Refrigeration: Store in an airtight container for up to 4 days. The flavors deepen over time, making the soup even more delicious.
- Freezing: Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm on the stovetop over low heat, adding a splash of water or broth if the soup has thickened.
Nutrition Information (Per Serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 220 kcal | 11% |
| Total Fat | 8g | 10% |
| Saturated Fat | 1g | 5% |
| Carbohydrates | 35g | 12% |
| Fiber | 5g | 18% |
| Protein | 5g | 10% |
Cost Estimation
- Potatoes: $3.00
- Leeks: $2.00
- Greens: $2.50
- Spices & Aromatics: $1.50
- Total Cost: 9.00(9.00(1.50 per serving)
See Also
try also the Harira – The famous Moroccan Soup
The health benefits of potato.
Did You Try This Recipe?
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