Golden Potato and Greens Soup
This Golden Potato and Greens Soup is a cozy, nourishing one-pot meal made with Yukon gold potatoes, leafy greens, and warming turmeric. Naturally vegetarian, budget-friendly, and perfect for meal prep, it’s comforting without feeling heavy.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 teaspoon ground turmeric
- ½ teaspoon black pepper
- 1½ pounds golden Yukon gold potatoes, scrubbed and cubed
- 4 –5 cups vegetable broth low sodium
- 1 bay leaf optional
- 4 cups leafy greens kale, spinach, or Swiss chard, chopped
- ¾ teaspoon salt or to taste
- ¼ teaspoon red pepper flakes optional
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium heat.
- Add diced onion and cook for 4–5 minutes, until soft and translucent.
- Stir in garlic, turmeric, and black pepper. Cook for 30 seconds until fragrant.
- Add cubed potatoes and stir to coat with seasonings.
- Pour in vegetable broth and add bay leaf.
- Bring to a gentle boil, then reduce heat to a simmer.
- Simmer for 15–20 minutes, until potatoes are fork-tender.
- Stir in chopped greens and cook 3–5 minutes, just until wilted.
- Remove bay leaf, season with salt and red pepper flakes, and adjust to taste.
- Let rest for 5 minutes before serving.
Notes
- Add greens at the end to keep them vibrant and tender.
- For a thicker soup, mash a few potatoes against the side of the pot and stir back in.
- A squeeze of lemon before serving brightens the flavor beautifully.