Total Time
Prep 20 mins
Cook 20 mins

Colorful, flavorful veggie soup made with young nettles. If you don't have nettles available, substitute spinach or another green.

Ingredients Nutrition

  • 3 tablespoons unsalted butter
  • 2 cups leeks (white and pale green portion chopped)
  • 3 cups baking potatoes, peeled and chopped
  • 4 cups nettles (loosely packed)
  • 1 cup fat-free half-and-half
  • salt & freshly ground black pepper (to taste)
  • 2 -3 tablespoons chives (chopped)


  1. In soup pot, heat butter over low heat. Add leeks, cover and cook 10 minutes until tender.
  2. Add potatoes and 3 cups water. Cover pot and simmer 15 minutes, until tender.
  3. Add nettles & cook 5 minutes until tender & wilted (push under liquid). Blend in food processor until as smooth.
  4. Return nettles to pot and stir in half & half. Season to taste with salt and pepper.
  5. Bring soup back to high heat just short of boiling (do not boil).
  6. Stir in most of onions or chives.
  7. Transfer to individual bowls, sprinkle with remaining onions or chives & serve.

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