Potato Greens Soup (Potato Leaf Soup)
Byjanice twomey
Photo by FaceBook
- Serves
- 10-12
It is the easiest and yummiest way to get tons of bitter greens into your diet and it freezes beautifully! I have made it and enjoyed it for years with friends and family, and everyone always asks for the recipe.
Ingredients
Aromatics
- 4 tablespoon extra virgin olive oil
- 2 cup chopped white onions
- 2 pound Yukon gold or sweet potatoes, peeled, cut into 1-inch
- 8 cup chicken or veggie stock
- 1/2 teaspoon dried, crushed chili pepper
Bitter Greens
- 4 garlic, minced
- 2 bunch kale or other bitter greens, collards, mustard greens, Swiss chard, stems trimmed, leaves coarsely chopped
- 1 bunch spinach, stems trimmed
- 1/2 cup Sour cream, crème fraiche or Greek yogurt for garnish
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Directions
Aromatics
- Step 1
Heat 2 tablespoons olive oil in heavy large pot over medium heat.
- Step 2
Add onions and sauté until tender and golden, about 8 minutes.
- Step 3
Add potatoes; sauté 3 minutes.
- Step 4
Add 8 cups stock and crushed red pepper.
- Step 5
Bring to boil. Reduce heat.
- Step 6
Simmer until potatoes are tender, about 20 minutes.
Bitter Greens
- Step 1
Heat remaining 2 tablespoons oil in another heavy large pot over medium heat.
- Step 2
Add garlic; sauté until fragrant, about 1 minute.
- Step 3
Add greens and all but 1 cup spinach leaves; sauté until wilted, about 3 minutes.
- Step 4
Add sautéed greens to potato mixture.
- Step 5
Working in batches, purée soup in blender until smooth.
- Step 6
Return soup to pot and bring to simmer, thinning with more water, if desired.
- Step 7
Season soup to taste with salt and pepper.
- Step 8
Cut remaining 1 cup spinach leaves into 1/3-inch-wide slices.
- Step 9
Ladle soup into hot bowls. Add dollop of sour cream, crème fraiche or Greek yogurt to each bowl.
- Step 10
Garnish soup with sliced spinach leaves, serve and enjoy!