Name: Gnocchi-Leek Soup With Greens
Total time: 45 minutes
Yield: 4 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)

GnocchiLeek Soup With Greens in a white bowl on a white surface

Photograph by Isa Zapata, food styling by Sean Dooley, prop styling by Gerri Williams

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. (Hot tip: 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.

What you’ll need

Dutch Oven
$100 At Amazon
Fine Mesh Strainer With Arms
$31 At Amazon
Tongs
$18 $14 At Amazon
Vegetable Peeler
$14 $12 At Amazon

Recipe notes

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Recipe notes

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