Potato, Leek and Nettles Soup

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Nettles add vibrant color and flavor to a classic leek-and-potato soup. You’ll see no chicken or vegetable stock in the list of ingredients, because using plain water lets the pure flavor of the vegetables shine through. And shine it does. You’ll want to add this easy, earthy soup to your regular repertoire. Serves 4 as a main course, or 6 as an opener.

Ingredients

  • 3 tablespoons Organic Valley Cultured Unsalted Butter
  • 2 cups white and pale green portions only, chopped leeks
  • 3 cups peeled, chopped baking potatoes
  • 4 cups coarsely chopped, loosely packed nettles (or other greens like spinach, watercress, etc.)
  • 12-1 12 cups Organic Valley Milk (or half & half, or Original Soy)
  • salt to taste
  • 2-3 teaspoons chopped wild onions (or garden chives)
  • freshly ground black pepper to taste

Directions

Heat butter in soup pot over medium-low flame. Add leeks, cover and cook slowly, stirring occasionally, until leeks are tender, about 10 minutes. Add potatoes and 3 cups water. Cover pot and simmer until potatoes are very tender, about 15 minutes. Add the nettles, pushing them under the liquid and cook until nettles are wilted and fully tender, about 5 minutes. Blend with immersion blender or in food processor until as smooth as possible.

Return to pot and stir in soy milk, milk or half & half, enough to reach desired consistency and richness. Season to taste with salt and pepper. Bring soup back to piping hot, but not boiling. Stir in about 2 tablespoons chopped wild onions or chives. Serve each bowl sprinkled with additional wild onions or chives.

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Comments

SUSAN from ANACORTES, FIDALGO ISLAND, WASHINGTON on April 9th, 2013
FANTASTIC.
I USED SOME RED RUSSIAN KALE INSTEAD OF ALL OF THE NETTLES, AND SLIGHTLY FEWER POTATOES, AND LEFT HALF OF THE SOUP CHUNKY INSTEAD OF BLENDING ALL OF IT. DIVINE. ENJOYED IMMENSELY BY ALL.

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