We had been calling this recipe “potato soup” until after our first bites, when Gastronomike commented that it tasted like a vegetarian clam chowder.  And so the soup gained a new name, at least for me.  We both really enjoyed this, and it was a great meal to have on an unseasonably chilly August evening.  The only thing missing was a loaf of crusty bread to accompany the chowder.


  • 2 tbsp butter
  • 4 cups diced potatoes, skin on (we used a combination of baby reds and russets)
  • 2 medium sized shallots, finely diced
  • 3 cups water
  • 1.5 tsp salt
  • 2 cups finely chopped kale leaves
  • 2.5 cups milk
  • 2 heaping tbsp chopped fresh dill (I’d even throw in 3, if you have enough dill)
  • 2 tbsp flour
  • 1 cup sour cream


Melt butter in large pot and add onions.  Cook briefly, until onions are soft, but not browned.  Add potatoes and cook for 5-8 minutes, without letting potatoes brown.  Add water and salt; cover and simmer 20-25 minutes or until potatoes are tender (check on water level a few times).  Meanwhile, add flour to sour cream and mix together.  When potatoes are tender, remove from heat and mash a few times, leaving plenty of different sized chunks intact.  Add kale and stir.  Add milk and dill; bring soup to a boil.  After soup has come to a full boil, remove from heat and slowly stir in sour cream/flour mixture.  Let sit 5 minutes before serving.  Garnish with freshly ground pepper.