Greek Lemon and Oregano Potato Soup

SERVES 8

GLUTEN-FREE · DAIRY-FREE · PALEO · WHOLE30 · GRAIN-FREE

Total time: 45 minutes

One of the dishes I look forward to most when I’m out at a Greek restaurant is roasted Greek potatoes. I crave their bright lemony flavor combined with earthy oregano. I also happen to love a big bowl of creamy potato soup in the winter. So when it came time to dream up the perfect new recipe for colder months, I figured, Why not combine the two?! The result is a dish that’s a warm, cozy, and satisfying soup with a touch of brightness thanks to the citrus and herbs. It also doesn’t hurt that it couldn’t be easier to make and is very budget-friendly.

• 2 tablespoons extra virgin olive oil, plus more for serving
• 2 cups diced yellow onion (2 medium)
• 4 garlic cloves, finely chopped
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 2½ pounds (about 5 large) Yukon gold potatoes, peeled and cut into 2-inch cubes
• 4 cups low-sodium chicken or vegetable broth
• 2 teaspoons dried oregano
• 1 bay leaf
• ¼ cup fresh lemon juice (2 lemons)
• ⅛ teaspoon cayenne pepper (optional)
• ¼ cup chopped fresh chives or whole fresh oregano leaves, for serving

In a Dutch oven or large pot, heat the olive oil over medium heat. Add the onion, garlic, 1 teaspoon of the salt, and pepper. Cook, stirring occasionally, until the onion is tender, 5 to 7 minutes.

Add the potatoes, broth, oregano, and bay leaf and increase the heat to medium-high to bring the soup to a boil. Once boiling, reduce the heat to a simmer, cover, and cook until the potatoes are fork-tender, about 30 minutes.

Remove and discard the bay leaf. Use an immersion blender to blend the soup until creamy and smooth. Alternatively, transfer the soup to a food processor or blender and, working in batches, blend until creamy and smooth then return the soup to the pot.

Gently re-warm the soup over low heat. Stir in the remaining 1 teaspoon of salt plus the lemon juice and cayenne pepper, if using. Allow the flavors to meld, about 5 minutes. Taste the soup and adjust the seasoning with more salt, if desired.

Divide the soup among 8 serving bowls, drizzle with a little olive oil, and garnish with freshly chopped chives or fresh oregano leaves.