Mustard Greens and Potato Soup
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INGREDIENTS 1 pound red potatoes, peeled and sliced, 2 cups
2 cups water
1 teaspoon instant chicken-flavor bouillion granules
1 tablespoon Crisco oil
1 cup chopped onion
2 cloves garlic, minced
1/8 teaspoon dried thyme leaves
1 (10-ounce) package frozen mustard greens, thawed and drained
1 (12-ounce) can evaporated milk
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauceCombine potatoes, water and bouillion granules in a large Dutch oven. Bring to a boil. Cover. Reduce heat and simmer for 15 minutes. Position knife blade in food processor bowl or blender. Add potatoes and cooking liquid. Top with cover and process until smooth.
Heat oil in Dutch oven on medium-high heat. Add onion, garlic, and thyme. Sauté 10 minutes, stirring occasionally. Add greens, puréed potato mixture, milk, salt, pepper, and hot pepper sauce. Cook until thoroughly heated, stirring frequently. Serve warm.
Makes 4 servings