PLS & Thank You

Potato Leek Soup (PLS) with Greens

Craving something warm and grounding? You've got it. A recipe for someone who isn't afraid to switch it up, this soup begs to be trifled with. While technically vegan, it doesn’t have to be. Use butter instead of olive oil, chicken stock instead of vegetable broth. Yogurt instead of sour cream. Don’t have waxy potatoes? You can use russets. Want to top with some crispy shallots or cracklins? Sure! This would also be excellent topped with smoked trout, sardines, or salmon. And a grated hard cheese is always a good idea—if you do that sort of thing.


  • 2 tablespoons Brightland Olive Oil (we like Awake or Lucid)
  • 2 pounds waxy potatoes, such as Yukon Gold or fingerlings, sliced about ½” thick
  • 2 leeks (the whole thing!), chopped and rinsed
  • Dark Horse Black Lava Salt and freshly ground black pepper 
  • 6 cups water + 4-6 teaspoons Dark Horse Umami Boullion
  • 1 large (or 2 small) bunch leafy greens, such as kale, spinach, or Swiss chard, stems removed, leaves torn into bite-sized pieces 
  • 1/4 cup sour cream, plus more for serving 
  • 1 teaspoon Pineapple Collaborative ACV
  • 4 scallions, thinly sliced 
  • 2 tablespoons fresh dill, coarsely chopped
  • 2 tablespoon fresh thyme


1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add potatoes and leeks and season with salt and pepper. 

2. Cook, stirring occasionally until the leeks are bright green and have begun to sweat, 5 to 8 minutes.  Add water and umami bouillon (or vegetable broth) and bring to a simmer. Simmer until the liquid has reduced a bit and the potatoes are basically falling apart, 30–40 minutes. Smush the tender potatoes so that they fall apart even more (this will thicken the soup, turn it creamy and make the potatoes a nice, uneven, chunky texture). 

3. Add the greens, stirring to wilt them into the soup.

4. Add the sour cream and ACV (or white wine vinegar) and simmer another minute or so. Season with salt, pepper, and maybe a little more ACV to taste.

5. Ladle soup into a bowl and top with more sour cream if you’re going that route. Scatter the bowl with scallion, dill and thyme, then grind some more black pepper over the whole thing.

Serves 4


Adapted from Allison Roman's Newsletter #24
Photo by Joanna Hawley