Potato and Greens Soup

If you want to make the soup ahead of time, prepare through step 3. Reheat and stir in the greens just before serving.

  • Servings: 4
Potato and Greens Soup

Source: Martha Stewart Living, April 1999


  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 bunch leeks, thoroughly rinsed and thinly sliced
  • 4 1/2 cups chicken stock, preferably homemade (or low-sodium store-bought chicken broth)
  • Salt and freshly ground pepper
  • 8 white potatoes (about 3 1/2 pounds), peeled and cut into 3/4-inch cubes
  • 1 bunch arugula or other bitter greens, such as curly endive or escarole, washed


  1. Heat oil and butter in a large, heavy saucepan over low heat. Add leeks and stir well. Cover and cook until soft, about 5 minutes.

  2. Add stock and bring to a simmer over medium-high heat. Add salt and pepper to taste. Add potatoes and bring back to a simmer. Cook until tender but not mushy, 10 to 15 minutes. Turn off heat.

  3. Ladle about 3 cups of soup into a blender (don't fill more than half full). Hold the lid on with a dish towel to prevent splattering, and blend until smooth. Return pureed soup to saucepan, stir to combine, and bring back to a simmer. Season to taste.

  4. Stir in greens. Cook for 2 to 3 minutes, until wilted and bright green, and serve immediately.


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