Ingredients

2 tbsp butter, ghee, or olive oil

1 large leek (thinly sliced)

2 cloves garlic (minced)

12 oz Yukon Gold potatoes (peeled and diced to 1″ cubes)

4 cups chicken bone broth (or vegetable broth)

1 tsp sea or kosher salt

1 tsp cracked black pepper

5 oz baby spinach

2 tbsp chopped parsley

1 tbsp chopped chives

1 tbsp lemon juice

1/4 cup extra virgin olive oil (for garnish)

1/4 cup roasted salted pistachios (crushed)

2 tbsp minced parsley

1 tbsp minced chives

1 tbsp lemon zest

1 clove garlic (minced)

Pinch sea or kosher salt

Instructions

Step 1: Place a Dutch oven over medium heat. Add the butter, ghee, or olive oil and allow it to heat up for about 1 minute. Add the sliced leeks and a pinch of salt, then sauté, stirring occasionally, until the leeks are soft and browning around the edges, about 6–7 minutes.

Step 2: Add the minced garlic to the leeks and sauté until fragrant, about 1 minute.

Step 3: Add the diced potatoes, broth, salt, and cracked black pepper. Stir to combine. Increase the heat to high and bring the mixture to a boil. Then reduce the heat to low and simmer until the potatoes are cooked through, about 20–25 minutes.

Step 4: While the soup simmers, prepare the pistachio gremolata. In a small bowl, mix the crushed pistachios, minced parsley, minced chives, lemon zest, minced garlic, and a pinch of salt until thoroughly combined. Juice the lemon used for zesting and set aside for later.

Step 5: Once the potatoes are tender, add the baby spinach, chopped parsley, and chopped chives to the pot. Simmer until the spinach wilts and the herbs remain bright, about 2–3 minutes.

Step 6: Remove the soup from the heat and stir in the lemon juice. Use an immersion blender to puree the soup until completely smooth. Add additional broth or water if you want a thinner consistency.

Step 7: Ladle the soup into bowls. Drizzle each serving with a tablespoon of extra virgin olive oil and sprinkle generously with the pistachio gremolata. Serve immediately or chill and serve cold for a refreshing alternative.

Tips & Variations

For a vegan version, use olive oil instead of butter or ghee, and vegetable broth instead of chicken broth.

To enhance creaminess, add a splash of coconut milk or cream before blending.

If you prefer a chunkier texture, blend only half the soup and stir the rest in.

Swap pistachios for toasted almonds or walnuts for a different nutty flavor.

FAQs

Can I make this soup ahead of time?

Yes, this soup keeps well and can be made a day or two in advance. Just reheat gently and add the gremolata fresh before serving.

What can I use if I don’t have an immersion blender?

You can carefully transfer the soup in batches to a regular blender and puree until smooth. Be sure to let the soup cool slightly and blend in small batches to avoid spills.