Potato Greens Soup

• Aromatics
• 4 tablespoons extra virgin olive oil
• 2 cups chopped white onions
• 2 pounds Yukon gold or sweet potatoes, peeled, cut into 1-inch
• 8 cups chicken or veggie stock
• 1/2 teaspoon dried, crushed chili pepper
• Bitter Greens
• 4 garlic, minced
• 2 bunches kale or other bitter greens, collards, mustard greens, Swiss chard, stems trimmed, leaves coarsely chopped
• 1 bunch spinach, stems trimmed
• 1/2 cup Sour cream, creme fraiche or Greek yogurt for garnish

1. Heat 2 tablespoons olive oil in heavy large pot over medium heat.
2. Add onions and saute until tender and golden, about 8 minutes.
3. Add potatoes; saute 3 minutes.
4. Add 8 cups stock and crushed red pepper.
5. Bring to boil. Reduce heat.
6. Simmer until potatoes are tender, about 20 minutes.
7. Heat remaining 2 tablespoons oil in another heavy large pot over medium heat.
8. Add garlic; saute until fragrant, about 1 minute.
9. Add greens and all but 1 cup spinach leaves; saute until wilted, about 3 minutes.
10. Add sauteed greens to potato mixture.
11. Working in batches, puree soup in blender until smooth.
12. Return soup to pot and bring to simmer, thinning with more water, if desired.
13. Season soup to taste with salt and pepper.
14. Cut remaining 1 cup spinach leaves into 1/3-inch-wide slices.
15. Ladle soup into hot bowls. Add dollop of sour cream, creme fraiche or Greek yogurt to each bowl.
16. Garnish soup with sliced spinach leaves, serve and enjoy!

aromatics, extra virgin olive oil, white onions, gold, chicken, crushed chili pepper, bitter, garlic, bunches kale, sour cream

Taken from food52.com/recipes/25961-potato-greens-soup (may not work)