Dandelion Green & Potato Soup

It happens to everyone—You get a little too busy too cook after buying a bunch of fresh produce, or you lose a bunch of wonderful greens in the back of the crisper drawer, and by the time you find them, they are not of salad quality. We’re usually pretty good about not letting food get past its prime in our home, but with our ridiculous schedules the past few weeks, we found a couple of items went over the hill. One of the things I was pretty bummed to find wilted in the fridge was a big bunch of dandelion greens that I had been psyched to try. I never had dandelion greens before, although I always wanted to try them (and dandelion wine—Maybe I’ll find a pesticide-free field of blooms soon!). So, I was reluctant to throw the bunch of not-so-pretty greens away. They weren’t slimy or moldy, just a little wilted. In my mind, those are the veggies that are perfect for soup, so I set to work making a soup that used the last of my winter potatoes with the bunch of dandelion greens. The result was delightful! Dandelion greens turn out to be incredibly tasty (not to mention how good for you and inexpensive they are). This soup recipe would also work with any other dark, leafy green, like kale, chard, or spinach.

Dandelion Green & Potato Soup




  • 1 T. olive oil
  • 2 cloves garlic
  • 4 scallions
  • 2 medium potatoes
  • 2 c. stock or broth (I used smoked turkey stock)
  • 1 bunch dandelion greens
  • black pepper, to taste


  1. Mince garlic and chop scallions.
  2. Heat olive oil in large soup pot or dutch oven and sauté garlic and scallion for 2-3 minutes.

    Garlic & Scallion

    Garlic & Scallion

  3. Meanwhile, cube potatoes.
  4. Add potatoes to garlic & onion mixture.


    A hearty yellow potato pairs well in this soup.

  5. Add stock or broth, then add water until liquid covers potatoes by 1-2 inches.

    Simmering Potatoes

    Simmering Potatoes

  6. Bring liquid to boil, then reduce heat and cover, simmering for 20 minutes, or until potatoes are fork tender.
  7. Meanwhile, roughly chop dandelion greens.
  8. After potatoes are tender, add greens and black pepper to pot. Cover, simmer for an additional 10 minutes.

    Dandelion Greens

    Dandelion Greens

  9. Serve hot with crusty bread.
Dandelion Green & Potato Soup

Dandelion Green & Potato Soup

3 responses to “Dandelion Green & Potato Soup

  • Tyler Mathews

    Hi! I would like to ask your permission to use your recipe in a children’t book I am writing. I would source it and give credit to you and your website in the back of the book. I would appreciate it.

  • Dio

    Here is another incredible dandelion soup recipe:

    1 quart of water

    add 1/2 tsp salt to water

    add about a 5 or 6 oz potato cubed to about 1/2 in.

    bring to boil to cook potato.

    when potato is cooked

    add 6-8 dandelion leaves finely chopped.

    (I use wild dandelions. If they look healthy, they are not sprayed. Spray kills dandelions. Just wash them. )

    simmer until dandelion leaves are cooked.

    Two or three minutes should do.

    Add some chopped fresh dill.

    Add a good tbspn of butter.

    add some Black pepper

    and let sit covered for about 5 to 8 minutes for flavors to blend.

    Serve with fresh rye bread and butter.

    This is dynamite soup. It is so soothing.

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