Dandelion Greens and Potato Soup with Smoked Paprika

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Earthy dandelion greens simmered with potatoes in a creamy broth, elevated by smoked paprika to harmonize their natural bitterness. This french-inspired soups ready in about 45 minutes pairs tough stems removed dandelion greens, medium, peeled and diced potato, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups, tough stems removed dandelion greens
• 2 medium, peeled and diced potato
• 1/2 cup, finely chopped onion
• 2 cloves, minced garlic
• 4 cups vegetable broth
• 1/2 tsp smoked paprika
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 cup finely chopped onion and 2 minced garlic cloves, sautéing for 3-4 minutes until softened and fragrant.
2. Step 2: Stir in 4 cups dandelion greens (stems removed), 2 diced medium potatoes, 4 cups vegetable broth, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
3. Step 3: Use an immersion blender to puree the soup until smooth (or transfer to a regular blender in batches). Return to low heat and stir in 1/2 cup heavy cream, simmering for 2 minutes until heated through.