It’s November, which means it’s time for hearty, soul-warming meals. This soup from Alison Roman gives you everything you need in a soup, the texture from the potatoes, the grassiness from the dill, and the creaminess from the sour cream, it’s perfect. I love the extra vinegar-iness as the finish for a little something special on the palate.
Ingredients
- 2 TBSP Olive Oil or Unsalted Butter
- 2 LBS Waxy Potatoes, fingerlings, sliced about 1/2″ thick
- 2 Leeks (the whole thing) chopped and rinsed well
- Salt + pepper
- 6 Cups Vegetable Broth
- 1 Large Bunch of leafy greens, [kale, swiss chard, spinach] stems removed and torn into bite-sized pieces
- 1/4 Cup Sour Cream + more for serving
- 1 TSP White Wine Vinegar
- 4 Scallions, thinly sliced
- 1 Cup Dill, coarsely chopped
Let’s Get Cooking
Before getting started be sure to really WASH the leeks, a lot of sediment gets caught in the leaves and you want to make sure to get it all clean. Let the leeks sit in a bowl of water, while you are prepping the rest of the ingredients.
Heat the olive oil in a large, heavy bottom pot over MED-HIGH heat. Add in the potatoes + leeks + salt + pepper.
Stir occasionally until the leeks are bright green and have started to break down about 5-8 minutes. Add in water + bouillion/broth and bring to a simmer. Simmer until the potatoes have started to fall apart and the broth has reduced, about 30-40 minutes. Smoosh a few of the potatoes with a wooden spoon [or whatever] to thicken the soup a little more.
Add in your greens and stir them into the soup, wait about 3-5 minutes and allow them to wilt. Add in the sour cream + vinegar and let simmer for another minute. Season with more salt + pepper + more vinegar if you’d like!
Serve the soup in bowls and top with more sour cream + LOADS OF DILL + more black pepper. I also liked another dash of vinegar.
Serve with some crispy crunchy bread, optimal for dipping!
Made with Love,
Hannah
Hangry Hannah 