Spinach, Mustard Green and Potato Soup

• 4 tablespoons olive oil
• 2 cups chopped onions
• 2 pounds Yukon Gold potatoes, peeled, cut into 1-inch pieces
• 8 cups (or more) water
• 1/2 teaspoon dried crushed red pepper
• 4 garlic cloves, minced
• 1 bunch mustard greens (about 12 ounces), stems trimmed, leaves coarsely chopped
• 1 10-ounce package fresh spinach, stems trimmed
• Sour cream

1. Heat 2 tablespoons 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 water and crushed red pepper.
5. Bring to boil.
6. Reduce heat.
7. Simmer until potatoes are tender, about 20 minutes.
8. Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat.
9. Add garlic; saute until fragrant, about 1 minute.
10. Add mustard greens and all but 1 cup spinach leaves; saute until wilted, about 3 minutes.
11. Add sauteed greens to potato mixture.
12. Working in batches, puree soup in blender until smooth.
13. (Can be prepared 1 day ahead.
14. Cool.
15. Cover and refrigerate.)
16. Return soup to pot.
17. Bring to simmer, thinning with more water, if desired.
18. Season soup to taste with salt and pepper.
19. Cut remaining 1 cup spinach leaves into 1/3-inch-wide slices.
20. Ladle soup into bowls.
21. Add dollop of sour cream to each bowl.
22. Garnish soup with sliced spinach leaves and serve.

olive oil, onions, potatoes, water, red pepper, garlic, mustard greens, fresh spinach, sour cream

Taken from www.epicurious.com/recipes/food/views/spinach-mustard-green-and-potato-soup-5883 (may not work)