2 c. potatoes, peeled & sliced
2 c. leeks, washed & finely chopped
1 sm. onion, minced
2 qt. chicken broth
2 c. mixed greens, chopped
Salt & white pepper to taste
1/2 c. heavy cream
Juice of 1 lemon

Use any combination of spinach, watercress, green onion, mustard greens, dandelion greens, parsley, collards or chicory.

Place the potatoes, leeks, onion, chicken broth and salt in a large saucepan. Bring to a boil and simmer partially covered for 20 minutes, or until vegetables are tender. Add the mixed greens and simmer 7 minutes, or until tender.

Place the mixture in a blender and puree, adding the cream as you blend. Pour the soup into a serving bowl and add lemon juice, salt and pepper to taste. If soup is too thick, add some chicken broth or water; if it is too watery, add more cream. Chill. Garnish with watercress.

Note: This soup can be served hot. Do not boil when reheating.