Mixed Greens Chowder
Creamy, comforting, and loaded with wholesome veggies, Mixed Greens Chowder is the perfect way to bring warmth and nutrition to your table. This hearty chowder combines tender russet potatoes, vibrant leafy greens like spinach, kale, and chard, and a velvety blend of whole milk and heavy cream for a luscious texture. Enhanced with aromatic garlic, fresh basil, and parsley, every spoonful delivers a burst of earthy flavor. A light sprinkle of nutmeg adds a subtle depth, while optional Parmesan garnish provides a savory finish. Ready in under an hour with just one pot, this soup makes for a satisfying weeknight meal or an elevated lunch when paired with crusty bread. It's a cozy, nutrient-packed dish you'll want to savor all year round!
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 stalks celery stalks, diced
- 2 medium carrots, peeled and diced
- 3 medium russet potatoes, peeled and cubed
- 4 cups vegetable broth
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 4 cups mixed leafy greens (spinach, kale, chard), chopped
- 0.25 cups basil leaves, chopped
- 0.25 cups fresh parsley, chopped
- 1.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 0.25 teaspoons ground nutmeg
- 0.25 cups grated Parmesan cheese (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat butter and olive oil over medium heat until melted and shimmering.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced celery and carrots, cooking for an additional 4-5 minutes to soften the vegetables slightly.
Stir in the cubed potatoes and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to simmer. Cover the pot and cook for 15-20 minutes, or until the potatoes are tender.
Using an immersion blender, puree about half of the soup in the pot to create a creamy base while leaving some chunks for texture. Alternatively, transfer half the soup to a blender, puree, and return it to the pot.
Stir in the whole milk, heavy cream, chopped mixed greens, basil, parsley, salt, black pepper, and nutmeg. Simmer for 5-8 minutes until the greens are wilted and well incorporated.
Taste and adjust the seasoning if needed.
Ladle the chowder into bowls and optionally garnish with grated Parmesan cheese. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
2376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 7373 mg | 321% | |
| Total Carbohydrate | 261.4 g | 95% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 53.2 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 2196 mg | 169% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 8264 mg | 176% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
