Creamy Dandelion Soup Recipe

Name: Creamy Dandelion Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 cups dandelion greens, washed and roughly chopped; 2 medium potatoes, peeled and diced; 1 onion, chopped; 3 cloves garlic, minced; 4 cups vegetable broth; 1 cup heavy cream; 2 tablespoons olive oil; Salt and pepper to taste; Fresh lemon juice (optional for serving)

Highlighted under: Simple Recipes

I absolutely love making creamy dandelion soup, especially in the spring when dandelions are just starting to bloom. The vibrant green of the dandelion leaves combined with the cream creates a stunning, rich texture that is both comforting and nutritious. I discovered this recipe while experimenting with foraged greens, and the balance of earthy flavors and creamy smoothness is simply delightful. Plus, it’s a great way to utilize these often-overlooked weeds from your garden!

Created by

Jackies

Last updated on 2026-02-20T13:55:19.729Z

When I first tried dandelion soup, I was skeptical. I had only seen dandelions as a nuisance in my yard. However, after harvesting some fresh leaves, I was surprised by their slightly bitter yet earthy flavor. Combining them with potatoes and cream in a soup changed my perspective entirely. The bitterness mellows beautifully, turning into a delicious, vibrant dish that perfectly captures the essence of spring.

One tip I’ve learned is to sauté the dandelion greens briefly before adding them to the soup. This enhances their flavor and helps remove some of the bitterness. Pairing this soup with a crispy baguette makes for a delightful meal that’s both wholesome and delicious!

Why You'll Love This Recipe
Unique flavor profile that highlights foraged greens
Rich and creamy texture warms the soul
Perfect for a spring gathering or a cozy dinner

Why Dandelion Greens?

Dandelion greens are often overlooked, yet they are packed with nutrients and antioxidants that can elevate your soup's health benefits. When selecting greens for this recipe, look for young, tender leaves, as older leaves can be quite bitter. If you come across overly bitter greens, consider blanching them in boiling water for a minute before adding them to your soup to reduce the bitterness without sacrificing their nutritional value.

In addition to their health benefits, the earthy flavor of dandelion greens complements the richness of heavy cream beautifully. When cooked, they take on a mild, slightly peppery taste that enhances the overall profile of the soup. This creates a harmonious balance that’s perfect for those who appreciate the nuances of foraged ingredients.

Creaming Techniques

For a perfectly smooth texture, using an immersion blender is ideal. It allows you to blend the soup directly in the pot, avoiding the hassle of transferring hot liquid to a traditional blender. Blend until it achieves a glossy, cream-like consistency; this should take about a minute. If you prefer a chunkier soup, reserve a portion of the potatoes before blending and mix them back in after.

If you’re looking for a lighter version, you can substitute the heavy cream with half-and-half or a plant-based creamer, though this will alter the flavor slightly. For a vegan version, omit the cream altogether and add coconut milk or cashew cream for richness. Be sure to adjust the seasoning to compensate for any flavor changes when altering the cream type.

Serving Suggestions

Serving creamy dandelion soup with a squeeze of fresh lemon juice brightens the flavors and brings a refreshing zing that complements its richness. Furthermore, consider garnishing with croutons or toasted nuts for an added crunch. Chopped fresh herbs like parsley or chives also add a touch of freshness and color to the presentation, enhancing the visual appeal.

This soup pairs beautifully with a simple green salad or crusty bread, making it an ideal starter for a spring gathering. For a more filling meal, serve it alongside grilled cheese sandwiches or a savory quiche. Store any leftovers in an airtight container in the refrigerator; it should keep well for about 3-4 days, and the flavors will deepen over time.

Ingredients

Gather these fresh ingredients to create a vibrant and healthy soup!

Ingredients

4 cups dandelion greens, washed and roughly chopped
2 medium potatoes, peeled and diced
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
2 tablespoons olive oil
Salt and pepper to taste
Fresh lemon juice (optional for serving)

Now that you have all your ingredients ready, it’s time to start cooking!

Instructions

Follow these steps to create your creamy dandelion soup!

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.

Add Potatoes and Broth

Stir in the diced potatoes and pour in the vegetable broth. Bring to a boil, then reduce to a simmer and cook for about 10 minutes, or until the potatoes are tender.

Incorporate the Dandelion Greens

Add the chopped dandelion greens to the pot and cook for an additional 5 minutes. The greens should wilt down and integrate with the broth.

Blend and Serve

Using an immersion blender, blend the soup until smooth. Stir in the heavy cream and season with salt and pepper to taste. Serve warm with a splash of fresh lemon juice if desired.

Enjoy your creamy dandelion soup, perfect for a light lunch or starter!

Pro Tips

For a lighter version, you can substitute half of the heavy cream with Greek yogurt, adding a tangy flavor that complements the dandelions beautifully.

Storage Tips

To store leftover creamy dandelion soup, let it cool completely before transferring to an airtight container. Refrigerate for up to four days or freeze for longer storage. When freezing, be aware that the cream may separate upon thawing, so give it a good stir after reheating to restore its creamy texture. Ideally, freeze in single-serving portions for easier reheating.

When reheating, do so gently over low heat to prevent the cream from curdling. You might need to add a splash of vegetable broth or water to thin it out to your desired consistency as it reheats. Heat slowly and stir frequently to ensure even warming and to maintain the smooth texture of the soup.

Variations to Experiment

Feel free to get creative with the base and add other seasonal vegetables like leeks or carrots; these will introduce new flavors and textures. You can also experiment with different herbs and spices, adding a pinch of nutmeg or thyme for a warm, aromatic twist that complements the earthy greens beautifully.

If you want to add protein, consider including some cooked white beans or chickpeas during the blending step for added creaminess and nutrition. For a more substantial soup, incorporate cooked grains like quinoa or farro just before blending, creating a hearty meal that is both filling and nutritious.

Troubleshooting Common Issues

If your soup tastes too bitter after blending, try adding a tad more cream or a pinch of sugar to balance the flavors. This can help soften the bitterness of the dandelion greens while enhancing the overall taste. Additionally, ensure that the potatoes are perfectly cooked; undercooked potatoes can lead to a grainy texture in the finished soup.

To avoid a chunky texture, make sure to blend the soup thoroughly. It’s better to err on the side of over-blending than to leave pieces of potato visible. If you've blended the soup and find it’s too thick, simply whisk in more vegetable broth until you reach your desired consistency.

Questions About Recipes

→ Can I use another type of green instead of dandelion?

Yes, you can substitute with spinach or kale for a different flavor profile.

→ Is this soup freezer-friendly?

Absolutely! Let the soup cool completely before transferring it to an airtight container for freezing.

→ How can I make this soup vegan?

You can replace the heavy cream with coconut milk and use vegetable broth to keep it plant-based.

→ What should I serve with the soup?

A crispy baguette or a light salad pairs perfectly with the creamy texture of the soup.