Potato leek soup with dark leafy greens from Something from Nothing (page 73) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on April 18, 2026

    I tasted this soup at each stage: 1) just after wilting the greens, 2) after adding a dollop of sour cream and fresh dill, and 3) as suggested topped with tinned fish (mackerel). I was surprised at how much I liked it plain and it just got better from there. I used chard leaves and 50/50 chicken broth and chicken Better than Bouillon. Alison Roman likes dill much more than I do but she’s bringing me around.

  • Plumberful on April 17, 2026

    This is a terrific Potato Leek soup. Most of my ingredients were from my local farm pickup yesterday—leeks, green onions, spinach and arugula, and I made the chicken stock from chicken feet from another family farm. Best stock ever! The sour cream, vinegar and dill really took this up a notch, for me. A new favorite!

  • Emily Hope on March 13, 2026

    There's something about this soup that is incredibly comforting and delicious -- I've made it twice now and both times have eaten the leftovers for successive lunches until it was gone. I def did not go as heavy as she does on the dill the first time around and that was good for us; the second time I was out of dill and used parsley instead, my husband (not the biggest fan of dill) did say he wished it had been dill instead, go figure. I thought it was fine both ways!

  • simone_lu3llo on March 09, 2026

    We enjoyed this! Would go heavier on the salt and pepper; add bacon or another fatty meat element for next time.

  • alinutzamica on February 15, 2026

    Not my favourite potato Leek soup. 5/10

  • sardinelover69 on February 11, 2026

    I added speck as a topping, the soup is delicious in its simplicity

  • meggan on January 27, 2026

    I used cilantro instead of dill and frozen kale instead of fresh greens. A good hearty weekday meal.

  • Pimlicocook on December 05, 2025

    The dill and the white wine vinegar lift the soup, giving it a tangy freshness.

  • abrownb1 on November 24, 2025

    Nice soup and I love that you use the full leek. I don't quite like dill as much as Alison so I just used a little and it was very good. It would probably be great with some bacon, too. I recommend chopping the greens a little despite the book saying to just tear it to for in the spoon easier. Alison says to skip this recipe if you don't like dill and honestly, it's a great soup even without the dill so don't let that hold you back! This recipe is also available on her website and YouTube.

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