Potato-leek soup with red mustard greens

This soup is delicious and deeply satisfying, but, it must be said, really awful to look at. So, should you make it (and I recommend that you do), be prepared. It won't look very appetizing, to put it generously, but hopefully the enticing smells wafting their way out of the pot will be enough to convince you to take a sip.

Potato-leek soup with red mustard greens
Serves... 2? 3? as a main course

2 medium leeks, white and light green parts only, cleaned and chopped
1 pound Yukon Gold potatoes, peeled and chopped into 1" pieces
1 bunch red mustard greens (about 12 ounces), stems discarded and leaves roughly chopped
1/2 teaspoon crushed red pepper
1 quart broth (vegetable or chicken, whichever you prefer)
4 cloves garlic, smashed and peeled
Olive oil
Salt and pepper to taste


Heat 2-3 tablespoons olive oil in a large soup pot over medium heat. Add leeks and cook, stirring occasionally, until tender and starting to brown, 8-10 minutes. Add potatoes and red pepper and cook a few minutes more. Pour in broth and bring to a boil. Cover, reduce heat, and simmer until potatoes are fork-tender, 20-25 minutes.

While the potatoes cook, heat another 2 tablespoons oil in a different pot. Add garlic and saute until fragrant, but not browning, no more than 1 minute. Add the mustard greens and saute, stirring frequently, until wilted, about 5 minutes.

Add greens to potato mixture. Puree until smooth, using either an immersion blender (recommended, if you have one) or standing blender. If using the latter, work in batches and use caution. Soup can be made one day ahead, cooled, covered, and refrigerated.