Potato Soup with Collard Greens

[Guest guest]

I made this last night to rave reviews from DH and the boys.

 

The measurements are sketchy since I did it out of my head.

 

1 TSP Olive oil

2 leeks sliced (white and light green part)

4 potatos chopped in chunks (I don't peel them...just remove the spots)

4 garlic colves minced

1/2 cup chopped onion

two or so large handfulls of collard greens (washed and sliced, tough

stem removed)

6 cups water

2 vegetable boullion cubes (supposed to be for 4 cups of water)

[i also added some leftovers from the fridge including about 1 cup of

sauteed broccoli and green beans - there were a few mushrooms in there

as well and 1/4 cup of a barley/carrot stew]

 

The amounts can be modified depending on what you have in the fridge

and what needs to be used up!

 

Sautee leeks, onion, and garlic. Add potatos, collards, water/broth

(and anything else in the fridge that needs to be used). Cook until

potatos are soft. Puree. Serve. After I pureed the soup I added some

evaoporated milk that was in the fridge and needed to be used. The

soup is just as good without it though (I don't like waste so I used

it up).

 

The soup has a green tinge from the collards (and other green veges I

suppose). It makes a decent amount: DH had two bowls, I had one, DS#1

had 2 small bowls, and DS#2 had a small bowl (he has been very picky

these days) and there are leftovers for tonight.

 

Paula