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
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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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).
Soup Swappers
Soups with Greens Recipes
- Cream of Spinach Soup from Karen’s Kitchen Stories
- Italian Bean Soup with Greens from A Day in the Life on the Farm
- Spicy Red Lentil and Swiss Chard Soup from Sneha’s Recipe
- Spring Greens and Potato Chowder from Palatable Pastime
- Vegan Green Goddess Soup from Magical Ingredients
Spring Greens and Potato Chowder
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Spring Greens and Potato Chowder
Spring Greens and Potato Chowder
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
Nutrition
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