Equipment
Ingredients
Aromatics & Base
- 30 g unsalted butter
- 1 yellow onion, diced
- 2 garlic, minced
- 300 g starchy potato, peeled and diced
Liquids & Greens
- 750 ml vegetable broth
- 150 g mixed salad greens, packed
- 100 ml heavy cream, room temperature
Seasoning
- 5 g kosher salt
- 2 g black pepper
Nutrition (per serving)
Method
Melt the butter in a heavy-bottomed pot over medium heat. Add the diced onion and sauté until translucent and softened, then stir in the minced garlic and cook for one more minute until fragrant.
Add the diced potatoes and vegetable broth to the pot. Increase the heat to bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer until the potatoes are completely tender and yield easily to a fork.
Stir the mixed salad greens into the hot soup. Remove the pot from the heat and let the greens wilt in the residual heat for one to two minutes.
Using an immersion blender, puree the soup directly in the pot until completely smooth and velvety.
Stir in the heavy cream, kosher salt, and black pepper. Return the pot to a low heat just to warm through, ensuring it does not reach a boil.
Chef's Notes
- Using a starchy potato like a Russet or Sebago acts as a natural thickener, giving the soup a luxurious texture without the need for flour or a roux.
- This recipe is highly adaptable to your crisper drawer. Peppery greens like arugula will add a spicy kick, while spinach and butter lettuce yield a milder, sweeter profile.
- For the brightest green color, work quickly once the greens hit the hot liquid. Extended exposure to high heat turns vibrant chlorophyll dull.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Freeze before adding the cream to prevent splitting. Thaw overnight and stir in cream when reheating.
Reheating: Reheat gently on the stove over medium-low heat. Do not let it boil vigorously once the cream has been added.
