Potato and Greens Soup

Ingredients:

1 tablespoon olive oil

1 tablespoon butter

2 cups thinly sliced leeks

4 ½ cups chicken stock

3 ½ pounds (about 8) white potatoes, peeled and cubed

1 bunch arugula or other bitter greens (curly endive, escarole, etc.) chopped

salt and pepper to taste

Instructions:

1. Heat oil and butter in large saucepan over low heat. Add leeks. Cover and cook for 5 minutes.

2. Add stock and potatoes and cook until tender.

3. Puree in blender in batches and return to pot, season to taste.

4. Stir in greens and cook until wilted and bright green about 2 to 3 minutes.