Potato, Chorizo and Winter Greens Soup

Name: Potato, Chorizo and Winter Greens Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 min
Ingredients: 4 tbsp. extra-virgin olive oil; 2 medium leeks, chopped; 5 large (2 pounds) russet (baking) potatoes, peeled and thinly sliced; 1 large clove garlic, minced; 6 c. chicken broth, store-bought or homemade; 2 c. water; 6 oz. hard-cured chorizo, pepperoni, or other dry sausage, diced; 1 lb. mustard greens or kale, stemmed and thinly sliced; coarse salt and pepper

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 1 hours

Servings: 6

Cost: $4.45 /serving

Ingredients

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4 tbsp. extra-virgin olive oil2 medium leeks, chopped5 large (2 pounds) russet (baking) potatoes, peeled and thinly sliced1 large clove garlic, minced6 c. chicken broth, store-bought or homemade2 c. water6 oz. hard-cured chorizo, pepperoni, or other dry sausage, diced1 lb. mustard greens or kale, stemmed and thinly slicedcoarse salt and pepper

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Instructions

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Add the chorizo to the soup along with the greens. Return to a simmer and cook until the greens are just tender (they should still be bright green), about 5 minutes. Season to taste with salt and pepper.