CookDiaries

Gnocchi-Leek Soup With Greens is a cozy, comforting bowl that’s both hearty and fresh. Pillowy gnocchi simmer with tender leeks and vibrant greens in a flavorful broth, creating a satisfying soup that’s perfect for chilly days or a simple, nourishing meal.

• Total Time45 minutes
• Yield4 servings

Ingredients

⅓ cup vegetable oil

2 large leeks, white and pale green parts only, thinly sliced, divided

Kosher salt

1 lemon, halved, seeds removed

2 Tbsp. unsalted butter

1 Parmesan rind (optional), plus shaved Parmesan for serving

6 cups low-sodium vegetable broth

Freshly ground pepper

1 1.1-lb. package shelf-stable or refrigerated gnocchi

2 (packed) cups torn Tuscan kale leaves

Torn dill sprigs (for serving)

Preparation

Step 1

Heat ⅓ cup vegetable oil in a large Dutch oven or other heavy pot over medium-high. Cook one fourth of 2 large leeks, white and pale green parts only, thinly sliced, stirring occasionally, until deep golden brown and crisp, 6–8 minutes. Drain through a fine-mesh sieve set over a small bowl; immediately season with kosher salt and toss to combine. Set crispy leeks aside. Reserve pot.

Step 2

Heat 1 Tbsp. leek oil in reserved pot over medium-high (reserve remaining oil for using in salad dressings, sauces, or roasting vegetables). Cook 1 lemon, halved, seeds removed, cut side down, until deeply browned, 2–3 minutes. Transfer to a plate.

Step 3

Reduce heat to medium; melt 2 Tbsp. unsalted butter in pot. Add remaining leeks, season with salt, and cook, stirring occasionally, until softened but without having taken on much color, about 5 minutes.

Step 4

Return lemon to pot and add 1 Parmesan rind (if using), 6 cups low-sodium vegetable broth, and a few grinds of freshly ground pepper; season with salt. Increase heat to high and bring broth to a boil. Reduce heat to medium; simmer until reduced slightly and broth smells lemony, about 15 minutes.

Step 5

Using tongs, fish out lemon halves, squeezing gently to add some juice to pot, and discard. Remove Parmesan rind and discard. Add one 1.1-lb. package shelf-stable or refrigerated gnocchi to pot and simmer until cooked through, about 5 minutes. Remove from heat, add 2 (packed) cups torn Tuscan kale leaves, and stir until just wilted.

Step 6

Ladle soup into bowls and top with torn dill sprigs, shaved Parmesan, and reserved crispy leeks; season with more pepper.

Notes:

Shelf-stable gnocchi makes this play on potato-leek soup a total breeze to bring together. Parmesan rind and bright caramelized lemon are the keys to transforming store-bought vegetable broth into a rich, complex base.

Always save your rinds in the freezer for broth!

The leeks show up in two places: cooked down until they nearly melt into the soup itself and frizzled until crispy as a dynamic finishing touch alongside fresh dill and shaved parmesan.