For an extra boost of protein and flavor, top each bowl with smoked trout, sardines, or salmon.
Prep Time
15 minutes
Cook Time
45 minutes
Makes
4 servings
Ingredients
2 tablespoons olive oil
2 pounds waxy potatoes, such as Yukon Gold, sliced ½” thick
2 leeks (the whole thing – white and dark green parts), chopped and rinsed
½ teaspoon salt
½ teaspoon black pepper
6 cups low-sodium vegetable broth
1 large bunch leafy greens, such as kale, spinach, or Swiss chard, stems removed and leaves chopped into bite-sized pieces
¼ cup 2% plain Greek yogurt, plus more for serving
1 teaspoon white wine vinegar
4 scallions, thinly sliced
½ cup dill, coarsely chopped
Preparation
- Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add potatoes and leeks and season with the salt and pepper.
- Cook, stirring occasionally until the leeks are bright green and have begun to sweat, 5 to 8 minutes. Add vegetable broth and bring to a simmer.
- Simmer until the liquid has reduced and the potatoes start to fall apart, 30-40 minutes. Smush the tender potatoes so they fall apart even more (this will thicken the soup).
- Add the greens, stirring to wilt them into the soup
- Add the Greek yogurt and vinegar and simmer another minute.
- Ladle soup into bowls and top with more Greek yogurt, if desired. Garnish with scallions and dill.
Nutrition Information
Serving Size: 2 cups
Calories: 290, Fat: 8g, Saturated Fat: 1.3g, Protein: 8.2g, Carbohydrates: 48.9g, Fiber: 7.5g, Sodium: 346 mg
Adapted from: Alison Roman’s potato leek soup with leafy greens recipe in Something from Nothing: A Cookbook (Clarkson Potter, 2025)