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New winter recipes from Crete are up! One favorite is below and more are on the recipe tab of our website: Happy New Year!

Nikki Rose

Potato Soup with Mushrooms and Greens

Serves 4 to 6

I love potato-based soups and have worked on variations that suit my changing palate, address and availability of ingredients. This recipe incorporates flavor memories of few countries in each luscious bite without the heaviness of a butter-cream formula. The comforting aroma of potatoes and onions is complimented by other ingredients for balance and texture. The organic sausage is from a well known source (my in-laws). It’s just ground lean pork and veal with spices, salt and a little vinegar. Any mild organic sausage will work, if available, or use chicken thighs instead. Avoid heavily smoked sausage; it would overpower other ingredients. The vegetarian version is excellent too; just use a robust vegetable stock.

2 tablespoons of extra virgin olive oil
2 medium white onions, chopped (or one medium onion and 2 leeks, white part only, chopped)
4 cloves garlic, minced
1 cup fresh mushrooms, diced
½ cup mild organic sausage, diced (use any meat you prefer)
OR 2 fresh chicken thighs, skinned, boned and diced
4 medium baking potatoes, peeled and cubed
1 teaspoon dried thyme
6 cups chicken stock
½ cup whole milk
½ cup fresh parsley, chopped (save half for garnish)
Salt, black pepper and a pinch of hot chili pepper to taste
1 cup fresh greens, chopped (such as spinach or Swiss chard)

1. In a large heavy stock pot over medium-high heat, sauté the onions in olive oil and a pinch of salt until
just soft.
2. Add the mushrooms and sausage and continue to sauté for about 5 to 7 minutes, until their aroma
fills the air. You want them to brown lightly, to develop an aromatic base for the soup.
3. Add the garlic and sauté 2 minutes more.
4. Add the potatoes, and stir to coat with other flavors for 2 minutes.
5. Add the stock and remaining ingredients except the greens. Bring to a gentle boil.
6. Reduce the heat to low, cover the pot and simmer for about an hour, stirring occasionally until
potatoes are soft. Add more stock or water if it becomes too thick.
7. Using a potato masher, ladle or spatula, gently mash some of the ingredients against the bottom and
sides of the pot. This creates a thick soup-stew without being a heavy puree.
8. Add the fresh greens and simmer until they wilt (minutes, depending on the greens you use).
9. Remove from heat and serve.

Garnish with fresh parsley, oregano or thyme and serve with wholegrain toast.
if you can find it in your area. This soup tastes great alongside a plate of sautéed greens and a seasonal salad.
Nikki Rose
Founder & Director
Crete's Culinary Sanctuaries
Educational Seminars
Nikki Rose
Founder & Director
Crete's Culinary Sanctuaries
Educational Seminars