Lemon Potato Soup with Feta


For the best flavor, opt for the full-fat feta. You use just a bit, and it's worth the big boost of flavor.

Lemon-Potato Soup with Kale and Feta
Photo: Andy Lyons
Prep Time:
20 mins
Cook Time:
12 mins
Total Time:
32 mins
6 3/4 cups


  • 2 tablespoon extra-virgin olive oil

  • 2 medium onions, chopped (1 cup)

  • 2 cloves garlic, minced

  • 4 cup reduced-sodium chicken broth

  • 1 ½ pound Yukon gold potatoes, chopped (4 cups)

  • 2 cup coarsely chopped kale or spinach

  • 1 teaspoon chopped fresh oregano

  • 1 lemon, zested and juiced

  • 2 ounce feta cheese, crumbled


  1. Heat 1 tablespoon of the oil in a 4-quart Dutch oven over medium-high heat. Add onions and garlic and cook and stir for 3 to 4 minutes or until tender. Stir in broth and potatoes. Bring to boiling; reduce heat. Cover and cook for 10 to 15 minutes or until potatoes are tender. Stir in kale and oregano. Cover and cook for 2 to 3 minutes or until kale has wilted. Remove from heat. Stir in lemon zest and juice and remaining oil. Let stand 10 minutes. Season to taste with salt and pepper. Top with cheese and additional lemon zest, if desired.

Nutrition Facts (per serving)

269 Calories
10g Fat
36g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 269
% Daily Value *
Total Fat 10g 13%
Saturated Fat 3g 15%
Cholesterol 13mg 4%
Sodium 727mg 32%
Total Carbohydrate 36g 13%
Total Sugars 6g
Protein 10g
Vitamin C 66mg 330%
Calcium 170mg 13%
Iron 2.3mg 13%
Potassium 1149mg 24%
Folate, total 99.7mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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