(This hearty soup is a beautiful golden color, with flecks of green swirled throughout. Delicious and nutritious autumn fare!)

1 large leek or onion

2 big or 4 medium potatoes               

2 large carrots

1 medium celeriac, peeled or 2 stalks celery, chopped                      

About 4 c. chicken or vegetable broth

1 clove garlic, minced                        

Greens - 1 bunch kale, chard, baby bok choy, spinach, endive, etc.

Salt and pepper                                  

2-3 tbsp. butter

Saute leeks/onions in butter until soft. Add garlic and saute a few minutes more. Add cubed potatoes, carrots, celeriac/celery and broth. Cook until tender. Puree soup. Add washed, finely chopped greens. Cook until greens are tender and bright green. Add salt and pepper to taste. Serve with a dollop of yogurt, sour cream, or crème fraiche.

Serves 4