Cream of Wilted Greens

It's getting colder and colder out there, so it's time to start adding those layers back on. Now, sweaters and long johns can do the trick just fine, but it is the holiday season after all and January's for feeling more guilty about your caloric intake, so a little extra cream this month isn't going to hurt anybody. This soup finds its 'warming' abilities through the silkiness of pureed potatoes and cream.

Photo by Dan Clapson


2 cups (480 mL) half and half

1 cup (240 mL) homogenized milk

1 yellow onion, peeled and quartered

2 cloves garlic

2 bay leaves

1 sprig thyme

1 sprig rosemary

1 tsp whole black peppercorns

2 red potatoes, peeled, 2 cm cubed

2 cups (480 mL) vegetable broth

1 cup (240 mL) water

2 cups fresh spinach

2 cups fresh baby kale

2 cups Swiss chard, stalk removed, roughly chopped

2 tsp (10 mL) liquid honey

To taste salt and pepper


  1. Place the first 8 ingredients in a medium pot on very low heat and let steep for 45 minutes, stirring occasionally.
  2. Put the next 3 ingredients in another medium pot and bring to a boil on medium-high heat. Reduce to medium heat and let simmer for 10 minutes.
  3. Once cream mixture has steeped, pour through a fine mesh strainer into the other pot to help filter out all of the aromatics. Discard aromatics (onion, herbs, etc…).
  4. Use an immersion blender and puree until smooth. Add remaining ingredients, season to taste with salt and pepper, and cook for another 5 minutes to allow greens to wilt.

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