Top | spring, spring

green love potato soup

(recipe, Sarah Gilbert)

primary-image, l


A big bag of bok choy leaves, fresh from the farmer's market that day. A French bistro cookbook. A late night. And me. It yielded the most satisfying, easy and endlessly adaptable soup recipe. Based on the 'soupe cresson, pommes de terre' (watercress and potato soup) in [/books/collections/all_books/Bistro+Cooking "Patricia Wells' 'Bistro Cooking'"].


  1. 2 to 3 cups bok choy leaves (or watercress, tender spinach or chard, or another tender spring green)
  2. 3 Tbsp. butter
  3. 1 to 2 lb. potatoes (I used a mix of russet and Alby's gold), peeled and cut into small cubes
  4. 3 to 4 cloves garlic, peeled and minced
  5. water
  6. salt and freshly-ground pepper
  7. a little more butter
  8. a glug of cream, creme fraiche, or plain whole milk yogurt


  1. Rinse greens well and pick over, discarding woody stems and spoiled leaves.
  2. Chop greens roughly.
  3. Heat butter over medium/medium-low heat in large soup pot.
  4. Add a bit of salt and greens, tossing to coat with butter.
  5. Cook 4-6 minutes, until greens seem tender.
  6. Add potatoes and enough water to cover by a few inches (or chicken/vegetable stock if you have it).
  7. Bring to a simmer and cook, covered, until potatoes are tender.
  8. Using a potato masher or immersion blender, smush potatoes, pureeing if you like that sort of thing.
  9. Add chopped garlic and let sit for a minute to take the edge off.
  10. Season to taste with salt and pepper, stir in another tablespoon of butter, and serve, pouring in the cream just before eating.