Potato + Greens Soup
Why we love it:
- 1 Yellow Onion
- 2 cloves Garlic
- 4 Tablespoons Extra Virgin Olive Oil (divided)
- 11⁄2 pounds Yukon Gold Potatoes
- 11⁄2 teaspoons Kosher Salt (divided)
- 6 cups Vegetable Stock (or chicken stock)
- 1⁄2 teaspoon Red Pepper Flakes (optional, to taste)
- 1 bunch Green Kale
- 1 bunch Mustard Greens (or escarole)
- 1 Lemon (zest and juice)
- 1⁄2 cup Sour Cream
- 1⁄4 bunch Cilantro (optional, for garnish)
- Black Pepper (to taste, freshly ground)
Dice the onion into small cubes. Mince the garlic cloves finely.
Heat ½ of the olive oil in a heavy large pot, or dutch oven over medium heat.
Add onions and garlic and sauté until becoming tender and fragrant, about 5 minutes.
Meanwhile, prep potatoes. We don’t usually peel potatoes because the skins are healthy and delicious (and #nofoodwaste!) but here you’ll want to peel at least half of them. Wash the other half really well. Then dice all of the potatoes into 1” cubes. Add to the pot and add ½ of the salt. Sauté for 3 minutes.
Add the stock and red pepper flakes if using. Bring to boil. Reduce heat to medium low to maintain a gentle simmer - bubbling constantly but not splattering out of the pot. Simmer until potatoes are tender, about 16-20 minutes.
While the potatoes boil, we’ll work on the greens. Wash both the bunches in a large bowl of water to remove any sand or grit. Strip the leaves off of the center stems and stack the leaves. Chop into small cubes, about ½”- 1” squares.
Stack the stems together and very finely chop them.
6. SAUTÉ GREENS
Heat the remaining olive oil in another large pot over medium heat. Add the stems from the greens and a good pinch of salt. Cook for 5 minutes. Then add the leaves from the greens and another pinch of salt. If the greens don’t all fit, you can do this in batches, once the first batch has wilted, add more.
Zest the lemon over the greens and use the juice of just ½ of it. Sauté greens until they’re fully wilted. Turn off the heat and wait until potatoes are tender.
You can decide between Smooth or Rustic at this point, after the potatoes are tender. Rustic is pictured and we like it because you don’t have to use another appliance!
For RUSTIC - in the pot, use a potato masher to mash them up a bit. Keep some chunkiness. Scrape the greens into the pot and simmer for 2 minutes longer.
SMOOTH - transfer potatoes and greens to a blender in batches and puree until completely smooth. Repeat until all soup is blended. Return to a simmer for 2 minutes.
Either way, after it’s done, taste and season the soup. You may like more salt or lemon.
Ladle soup into bowls. Add dollop of sour cream, or non-dairy yogurt to each bowl.
Garnish soup with chopped cilantro and freshly cracked black pepper if desired.