MP 2001
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Ingredients (one per line)
2 tablespoons olive oil or butter 2 pounds waxy potatoes (Yukon Gold), sliced ½” thick 2 leeks, white and light green parts only, chopped and washed thoroughly 6 cups vegetable broth (or chicken broth) 1 large bunch leafy greens (kale, spinach, or chard) ¼ cup sour cream 1 teaspoon white wine vinegar
Instructions
Sauté Leeks: Heat oil/butter in a large pot over medium heat. Add leeks and season with salt and pepper. Cook, stirring occasionally, until softened and buttery (don't brown them too much), about 5–8 minutes. Simmer Potatoes: Add potatoes and broth. Season with salt. Bring to a boil, then reduce heat and simmer until potatoes are very tender and falling apart, about 15–20 minutes. Mash/Crush: Use a potato masher or wooden spoon to crush the potatoes against the side of the pot to thicken the soup. (Leave it chunky, or blend half if you prefer it smooth). Wilt Greens: Stir in the leafy greens and cook for 2–3 minutes until wilted. Finish: Remove from heat. Stir in the sour cream and vinegar. Taste and adjust salt. Serve topped generously with fresh dill, scallions, and plenty of black pepper.
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