Potato and Greens Soup with Garlic Butter

tastecooking.com

Debbie Fenner

2 TBSP extra-virgin olive oil

3 leeks, roots trimmed and dark green ends removed, thinly sliced

2 cloves garlic, minced

1 LB Yukon Gold potatoes, peeled and cut into 1-inch cubes

2 TSP vegetable or chicken bouillon paste (optional)

2 TSP kosher salt, plus more to taste

5 OZ spinach, arugula, or torn kale leaves (stems removed), plus more for topping

¼ C cup heavy cream, plus more for topping

subheading: FOR THE GARLIC BUTTER:

½ C (1 stick) salted butter

10 cloves garlic, peeled and smashed

This riff on potato and leek soup makes great use of any greens you have on hand. Spinach, arugula, kale, and even stinging nettles all work well to add color and vibrancy to this classically rich and creamy soup. Be sure to cook the leeks until they begin to brown and caramelize for maximum flavor. Garnish this soup generously with fresh greens, a swirl of cream, and a few drizzles of garlic butter. Don’t forget to add a few of the tender, golden garlic cloves to each bowl and serve with crusty bread for dipping. This riff on potato and leek soup makes great use of any greens you have on hand. Spinach, arugula, kale, and even stinging nettles all work well to add color and vibrancy to this classically rich and creamy soup. Be sure to cook the leeks until they begin to brown and caramelize for maximum flavor. Garnish this soup generously with fresh greens, a swirl of cream, and a few drizzles of garlic butter. Don’t forget to add a few of the tender, golden garlic cloves to each bowl and serve with crusty bread for dipping.

Directions at tastecooking.com

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