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Dandelion Recipes For Dandelion & Potato Soup

Dandelion and Potato Soup combines tender potatoes, earthy greens, and creamy broth into a comforting family meal perfect for busy evenings. It simmers beautifully, balances hearty flavor with freshness, and transforms simple ingredients into something surprisingly satisfying afterward.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 bowls
Course: Dinner, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 4 cups potatoes peeled and diced
  • 3 cups dandelion greens washed and chopped
  • 1 small onion diced
  • 3 cups vegetable broth low sodium
  • 1 cup milk whole or unsweetened almond
Seasonings
  • 2 tablespoons olive oil extra virgin
  • 2 cloves garlic minced
  • 1 2 teaspoon sea salt adjust to taste
  • 1 4 teaspoon black pepper optional

Equipment

  • Large Pot
  • Mixing Bowl
  • Knife
  • Immersion Blender
  • Freezer
  • Ladle

Method
 

  1. Heat olive oil in a large pot and cook onion with garlic until softened and fragrant.
  2. Add potatoes and vegetable broth, then simmer until the potatoes become fork tender.
  3. Stir dandelion greens into the soup and cook briefly until wilted but still vibrant.
  4. Blend part of the soup carefully for creamy texture while keeping some potato chunks intact.
  5. Stir milk, sea salt, and black pepper into the soup before serving warm.

Notes

Blend completely for silky smooth soup or partially for chunkier texture with hearty bites. Freeze cooled soup in airtight portions for future meals. Handle hot soup carefully while blending to avoid splattering. Customize flavors with bacon, cheddar cheese, thyme, or smoked paprika. Store refrigerated for four days.