Golden Potato and Greens Soup (Andy Baraghani, NYT Cooking)

Ingredients:

• ¼ cup extra-virgin olive oil, plus more for garnishing
• 2 medium leeks (white and green parts), finely chopped
• 4 garlic cloves, thinly sliced
• 2 pounds baby Yukon Gold potatoes, sliced into rounds (about ¼-inch thick)
• 2 teaspoons ground turmeric
• 1 teaspoon red pepper flakes
• Salt and black pepper
• 1 bunch Swiss chard, kale or mature spinach, stems removed, coarsely chopped
• Coarsely chopped dill, for garnishing

Heat oil in a large pot over medium-high. Add the leeks and garlic and cook, stirring occasionally, until the leeks have softened but have not browned, 4 to 6 minutes. Add the potatoes, turmeric and red pepper flakes and season with salt and pepper. Using a wooden spoon, give the potatoes and leeks a good stir to coat them with the spices.

Pour 5 cups of water into the pot, season with more salt and bring to a simmer. Cook, stirring occasionally, until the potatoes are very soft and nearly falling apart, 25 to 30 minutes. Use the spoon to mash down a few of the potatoes to help them release their starch, which will thicken the soup and make it even more creamy. Throw in the Swiss chard and simmer until just wilted, 2 to 3 minutes. Taste and add more salt, if needed.

Ladle the soup into bowls. Scatter the dill over top, drizzle with oil and finish with a few cranks of pepper before serving.