Equipment
Ingredients
Aromatics & Base
- 30 g unsalted butter
- 1 yellow onion, diced
- 2 garlic, minced
- 300 g starchy potato, peeled and diced
Liquids & Greens
- 750 ml vegetable broth
- 150 g mixed salad greens, packed
- 100 ml heavy cream, room temperature
Seasoning
- 5 g kosher salt
- 2 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 220 kcal
- Protein
- 4 g
- Carbohydrates
- 18 g
- Fat
- 15 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 1070 mg
- Saturated Fat
- 10 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 44 mg
- Potassium
- 486 mg
- Calcium
- 67 mg
- Iron
- 2.8 mg
- Magnesium
- 26 mg
- Phosphorus
- 66 mg
- Zinc
- 0.5 mg
- Vitamin A
- 220 mcg
- Vitamin C
- 15 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 0.4 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.12 mg
- Niacin
- 1.1 mg
- Folate
- 21 mcg
- Water
- 297 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Melt the butter in a heavy-bottomed pot over medium heat. Add the diced onion and sauté until translucent and softened, then stir in the minced garlic and cook for one more minute until fragrant.
Add the diced potatoes and vegetable broth to the pot. Increase the heat to bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer until the potatoes are completely tender and yield easily to a fork.
Stir the mixed salad greens into the hot soup. Remove the pot from the heat and let the greens wilt in the residual heat for one to two minutes.
Using an immersion blender, puree the soup directly in the pot until completely smooth and velvety.
Stir in the heavy cream, kosher salt, and black pepper. Return the pot to a low heat just to warm through, ensuring it does not reach a boil.
Chef's Notes
- Using a starchy potato like a Russet or Sebago acts as a natural thickener, giving the soup a luxurious texture without the need for flour or a roux.
- This recipe is highly adaptable to your crisper drawer. Peppery greens like arugula will add a spicy kick, while spinach and butter lettuce yield a milder, sweeter profile.
- For the brightest green color, work quickly once the greens hit the hot liquid. Extended exposure to high heat turns vibrant chlorophyll dull.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Freeze before adding the cream to prevent splitting. Thaw overnight and stir in cream when reheating.
Reheating: Reheat gently on the stove over medium-low heat. Do not let it boil vigorously once the cream has been added.
Troubleshooting
Soup color is drab or muddy green
Cause: The greens were boiled for too long, destroying the delicate chlorophyll
Fix: Cosmetic issue only; garnish with a swirl of fresh cream or croutons to improve appearance
Prevention: Only add the greens at the very end of cooking, turning off the heat to let them wilt gently
Soup has a grainy or gluey texture
Cause: Over-blending starchy potatoes
Fix: Stir in an extra splash of warm broth or cream to loosen the texture
Prevention: Blend just until smooth, or use a slightly waxier potato if a less thick texture is preferred
Cultural Context
Historically, the French potage was a masterclass in culinary thrift, designed to turn garden scraps and wilting vegetables into elegant, nourishing meals. Utilizing delicate mixed salad greens in a cooked application prevents food waste while delivering a surprising depth of flavor.
