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Potato + Greens Soup

Active Time: 15 minutes
Total Time: 35 minutes
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Why we love it:

This is one of those unassuming meals, with humble ingredients put together in a classic way just bowls you over because you’ve actually forgotten that simple cooking is so wonderful. If you’re a farmer’s market person, look for interesting greens to use here, it’s a great beginner dish for greens that normally intimidate.


  • 1 Yellow Onion
  • 2 cloves Garlic
  • 4 Tablespoons Extra Virgin Olive Oil (divided)
  • 112 pounds Yukon Gold Potatoes
  • 112 teaspoons Kosher Salt (divided)
  • 6 cups Vegetable Stock (or chicken stock)
  • 12 teaspoon Red Pepper Flakes (optional, to taste)
  • 1 bunch Green Kale
  • 1 bunch Mustard Greens (or escarole)
  • 1 Lemon (zest and juice)
  • 12 cup Sour Cream
  • 14 bunch Cilantro (optional, for garnish)
  • Black Pepper (to taste, freshly ground)

Cooking Instructions

  • 1. DICE

    Dice the onion into small cubes. Mince the garlic cloves finely.

  • 2. SAUTÉ

    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.

  • 4. STOCK

    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.

  • 5. GREENS

    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.


    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.

  • 7. LEMON

    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.

  • 8. SOUP

    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.

  • 9. SEASON

    Either way, after it’s done, taste and season the soup. You may like more salt or lemon.

  • 10. SERVING

    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.

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    use coconut or almond milk-based yogurt for topping
  • PALEO:
    consider adding meat and use sweet potatoes instead
    it’s fun to use two kinds here, something sweeter like kale or spinach and something bitter like mustard greens or escarole. You can use any combination you like though, other options are: collards, chard, dandelion
    a mix of yellow and sweet potatoes, or all sweet potatoes is delicious
    crème fraiche or Greek yogurt works
    when sautéing the onion add 1 pound of soft hot Italian sausage meat broken up in bite sized chunks. Yum!
    it could be in the service here, the soup is like mashed potatoes! Perhaps spoon out with less broth and serve separately. Consider a veggie or meat on the side that you know will be a hit, like seared sausages or chicken. They could taste the broth and a bite of greens, but adding a handful of peas or edamame on the side will help with the veggie. When in doubt, serve with bread and butter/PB/hummus for dunking
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2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 (2 votes, average: 5.00 out of 5)
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