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Golden Potato and Greens Soup
Isabella

Golden Potato and Greens Soup

Golden Potato and Greens Soup is a cozy, nourishing one-pot meal made with creamy Yukon Gold potatoes, warming turmeric, and vibrant greens. Naturally creamy without dairy, this simple soup is comforting, wholesome, and perfect for easy weeknight dinners or soothing lunches.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 0.25 cup extra-virgin olive oil plus more for finishing
  • 2 medium leeks white and green parts, finely chopped
  • 4 cloves garlic thinly sliced
For the Body of the Soup
  • 2 lb baby Yukon Gold potatoes sliced into 1/4-inch rounds
  • 2 tsp ground turmeric
  • 1 tsp red pepper flakes optional
  • salt to taste
  • freshly ground black pepper to taste
  • 5 cups water
For the Greens & Finish
  • 1 bunch Swiss chard or kale or mature spinach, stems removed and chopped
  • fresh dill coarsely chopped, for garnish

Method
 

  1. Heat the olive oil in a large pot over medium-high heat. Add the leeks and garlic and cook for 4–6 minutes, stirring occasionally, until soft and fragrant but not browned.
  2. Add the potatoes, turmeric, and red pepper flakes. Season generously with salt and black pepper and stir well. Cook for 1–2 minutes to toast the spices.
  3. Pour in the water and bring to a gentle simmer. Reduce heat to medium and cook uncovered for 25–30 minutes, until the potatoes are very tender.
  4. Use the back of a spoon to mash some of the potatoes against the side of the pot to thicken the soup naturally.
  5. Stir in the chopped greens and simmer for 2–3 minutes, just until wilted and tender. Taste and adjust seasoning as needed.
  6. Ladle the soup into bowls and finish with fresh dill, a drizzle of olive oil, and cracked black pepper. Serve warm.

Notes

This soup is naturally vegan and gluten-free. For extra creaminess, mash more potatoes or blend a small portion and stir it back in. A squeeze of lemon juice at the end adds brightness, and the soup thickens as it rests.