Potato-Sorrel Soup

Sorrel is the underused green that tastes like spinach crossed with lemon, and it transforms a simple potato soup into something bright and sharp. This recipe leans into that tartness with a generous amount of fresh sorrel leaves wilted down with butter-softened leeks.

Red-skinned potatoes simmer until they fall apart, and you mash them right in the pot against the side of the pan. No blender required. Leave it chunky or pass it through a food mill for a silkier finish. Either way, the sorrel melts into the broth and gives the whole thing a pale green color and a tangy backbone that cream-based potato soups usually lack.

A swirl of creme fraiche at serving adds richness without dulling that sourness. Snipped chives on top round it out. If your garden chives are blooming, scatter a few of those purple flowers on top for color.

Chef Tips

• Use only the white parts of the leeks and wash them well. Sand hides between the layers and nothing ruins soup faster than grit.
• Cook the sorrel and leeks gently in butter before adding potatoes. That covered, low-heat sweat softens everything without browning.
• Taste for salt at the end, after the potatoes have absorbed and released their starch. The balance shifts as the soup thickens.
• Creme fraiche is worth seeking out here. Sour cream works in a pinch, but creme fraiche has a milder tang that complements rather than competes with the sorrel.

Variations

• Stir in a handful of fresh spinach if you want to stretch the sorrel or soften its tartness.
• Use Yukon Gold potatoes for a creamier, more golden soup.
• Add a poached egg on top of each bowl for a heartier spring lunch.