Serves 6; Recipe by Courtney McDonald
-2 pounds small potatoes, any variety, washed
-1 bunch collard greens, stems removed, washed well and sliced into ½ inch ribbons
-2 Tbsp. olive oil or butter
-2 cloves garlic, finely chopped
-2 leeks, cleaned well and sliced thinly crosswise
-4 cups chicken or vegetable broth
-1/4 tsp cayenne pepper
-salt and pepper, to taste
-1/4 cup heavy cream
Cut the potatoes into bite-size pieces and set aside. Heat the olive oil in a soup pot on the stove over medium heat. Add the garlic and leeks and cook, stirring occasionally, about 10 minutes or until leeks are translucent. Season well with salt and pepper. Add the potatoes, collard greens and broth to cover. Bring the soup to a boil, then reduce heat to a simmer and cook until potatoes are tender, about 20 minutes.
Once potatoes are cooked, remove the pot from the stove and add the cayenne and heavy cream.
Adjust seasoning if necessary and serve immediately.