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Chilled Sorrel, Potato, and Leek Soup

Scott Phillips; Food styling: Samantha Seneviratne

Yield: Yields 4 cups

Servings: 4 to 5

This take on the classic French cream of sorrel soup is packed with bright, lemony flavor. A garnish of sliced sorrel leaves adds an extra dose of tartness.


  • 1 Tbs. unsalted butter
  • 1 medium leek (white and light-green parts only), thinly sliced (about 1 cup)
  • Kosher salt
  • 2 small Yukon Gold potatoes, peeled and cut into small dice (about 2 cups)
  • 1 cup lower-salt chicken broth
  • 4 oz. sorrel leaves, ribs removed; more for garnish
  • 1 Tbs. plain yogurt
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 100
  • Fat Calories (kcal): 25
  • Fat (g): 3
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 5
  • Sodium (mg): 250
  • Carbohydrates (g): 16
  • Fiber (g): 2
  • Protein (g): 3


  • Melt the butter in a 4-quart pot over medium-low heat. Add the leek and a pinch of salt and cook until tender but not brown, 5 to 7 minutes. Stir in the potatoes and then add 3 cups of water, the broth, and 1 tsp. salt. Bring to a boil, cover partially, reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 12 minutes. Add the sorrel and cook until wilted, 1 to 2 minutes. Remove from the heat and let cool slightly.
  • Purée the soup in a blender until smooth. Pour the soup into a medium bowl, cover, and refrigerate until completely chilled, about 4 hours. Whisk the yogurt into the soup and season to taste with salt and pepper. Serve garnished with thinly sliced or chopped sorrel leaves.


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