Soup with potatoes and greens

A hearty soup with potatoes and greens is nutritious and satisfying, perfect for any season. The combination of tender potatoes and fresh greens makes for a comforting meal. Here’s a basic recipe you can customize to your taste:

Ingredients:

• 2 tablespoons olive oil or butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 2 cups fresh greens (such as spinach, kale, Swiss chard, or a mix), chopped
• 1 carrot, peeled and diced (optional)
• 1 celery stalk, diced (optional)
• 1 teaspoon dried thyme or rosemary (or 1 tablespoon fresh)
• 1 bay leaf (optional)
• Salt and pepper to taste
• 1 cup milk, cream, or a non-dairy alternative (optional, for creaminess)
• Optional: 1 tablespoon lemon juice or vinegar (for a touch of brightness)
• Optional garnish: grated cheese, croutons, fresh herbs

Instructions:

1. Sauté Aromatics:

   • Heat the olive oil or butter in a large pot over medium heat.
   • Add the chopped onion and cook until softened and translucent, about 5 minutes.
   • Add the minced garlic and cook for another minute until fragrant.

2. Add Vegetables:

   • Stir in the diced potatoes, carrots, and celery (if using). Cook for a few minutes, stirring occasionally.

3. Add Broth and Herbs:

   • Pour in the vegetable or chicken broth, add the dried thyme or rosemary, and the bay leaf if using.
   • Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.

4. Add Greens:

   • Stir in the chopped greens and cook for an additional 5 minutes until the greens are wilted and tender.

5. Optional Creaminess:

   • If you prefer a creamy texture, stir in the milk, cream, or non-dairy alternative. Heat gently until warmed through.

6. Season and Serve:

   • Season with salt and pepper to taste. Add a splash of lemon juice or vinegar if desired to brighten the flavors.
   • Ladle the soup into bowls and garnish with grated cheese, croutons, or fresh herbs if you like.

Tips:

• Potato Type: Russet potatoes are starchy and will break down more, making the soup thicker. Yukon Golds or red potatoes hold their shape better, which is good if you want some texture in the soup.
• Greens: If using hearty greens like kale or Swiss chard, you might want to remove the tough stems and chop the leaves finely.
• For Added Flavor: You can add a splash of white wine or a tablespoon of soy sauce to enhance the depth of flavor.

This soup is versatile and can be adapted based on what you have on hand or your preferences. It’s great for a comforting meal and pairs well with a side of crusty bread. Enjoy!