Spring Greens and Potato Chowder

Spring Greens and Potato Chowder combines healthy kale and sorrel leaves with potatoes in a creamy cheese and herb broth.
Spring Greens and Potato Chowder

Spring Greens and Potato Chowder

By Sue Lau | Palatable Pastime

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Spring Greens and Potato Chowder is my recipe of the day with the blogging group Soup Saturday. We post as a group once per month on the third Friday with our favorite recipes for certain topics. This month’s topic is Soup with Greens.

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Spring Greens and Potato Chowder

I am very happy to share my recipe for chowder which includes some cheese as well as fresh kale greens and sorrel leaves. If you can’t find sorrel you can always sub in another type of green with something lemony added to boost the flavor. Examples of those might be lemon, sumac powder or mango powder (amchur).

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Soups with Greens Recipes

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Spring Greens and Potato Chowder

Spring Greens and Potato Chowder

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Spring Greens and Potato Chowder

Spring Greens and Potato Chowder

Sue Lau
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Course Soup
Cuisine American
Servings 6
Calories 346 kcal

Equipment

  • 1 immersion blender or food processor/blender

Ingredients
  

  • 1/2 cup minced shallot
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound russet potatoes peeled and diced
  • 1/2 teaspoon dried savory
  • 1/2 teaspoon dried thyme
  • 3 cloves garlic minced
  • 2 cups chicken stock
  • 2 cups vegetable stock
  • salt and black pepper
  • 7 ounces fresh kale leaves stems removed, thinly sliced
  • 3 ounces fresh sorrel stems removed, thinly sliced
  • 1 cup grated Asiago cheese
  • 1 cup heavy cream
  • generous pinch nutmeg

Instructions
 

  • Saute shallots in butter and oil until lightly browned.
  • Stir in potatoes, herbs, garlic, stock, salt and pepper.
  • Bring to a boil, then reduce heat, cover and simmer for about 20-25 minutes (until potatoes are tender).
  • Puree soup (if not using an immersion stick blender allow the soup to cool first.)
  • Bring soup to a simmer then stir in shredded kale and sorrel, cooking only long enough to wilt the greens.
  • Remove from heat and stir in the Asiago, stirring until it melts.
  • Stir in the whipping cream and nutmeg.

Notes

Note: You can substitute fresh spinach for sorrel with the addition of a little lemon juice, sumac, or mango powder (amchur). Recipe from the kitchen of palatablepastime.com

Nutrition

Calories: 346kcalCarbohydrates: 25gProtein: 13gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 59mgSodium: 733mgPotassium: 643mgFiber: 3gSugar: 6gVitamin A: 4536IUVitamin C: 44mgCalcium: 334mgIron: 2mg
Keyword Spring soups
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Spring Greens and Potato Chowder

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2 responses

  1. The sorrel leaves will give a mild tang and love the addition of it in this soup. I have Indian soreel with me and guess would work in this recipe too. I am going to try this delicious soup! YUM!

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