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Potato Leek and Radish Soup


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Potato Leek and Radish Soup


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Potato Leek and Radish Soup

Don't throw out those radish greens. I love learning ways to use every part of a vegetable and I hate wasting, especially when the greens on things like radishes and beets are so healthy. They would work in a salad, but in this soup they were amazing. It is pretty much a potato leek soup with the added greens, but I also left out any cream many recipes call for, it really is just unnecessary.


  • Prep Time : 15 min
  • Cook Time : 41 hour, 55 min
  • Ready Time : 42 hour, 10 min




  • 3 teaspoons olive oil
  • 1 large leek, cleaned well and sliced (ok to use some of the dark green parts)
  • 2 medium potatoes, diced
  • 4 cups water or broth
  • 1 clove garlic
  • 2 bunches radish tops
  • 4 radishes, diced


  1. Heat 2 teaspoons oil a large soup pot over medium heat. Stir in the leek and saute until tender. Mix in the potatoes and stir for a minute. Pour in water or broth. Bring the mixture to a boil. Reduce heat, and simmer 15 minutes or until potatoes are soft.
  2. In a separate pan, heat last teaspoon of oil and saute garlic 1 minute.  Add radish greens and saute until wilted.  Put greens in soup pot.  Add salt to taste.
  3. Using immersion blender, puree soup. Adjust salt and pepper to taste.  Serve in bowls and top with chopped radish.


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

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