Potato Soup with Feta

You can use any type of greens: turnip Greens, kale, collards. If you’re not from the south, kale is probably the most common green. These need to be chopped into fairly small pieces .

You can also use red potatoes, or Yukon gold potatoes, or whatever potatoes you have on hand.

Ingredients:

Olive Oil
Onions
Garlic
Chicken Broth
Greens
1 tsp. of Fresh Oregano
1 Lemon, zested and juiced.
Feta Cheese
Salt and Pepper

Start with a large pot. Cook the garlic and onions in olive oil. When they are done, add the potatoes and greens. Pour in enough chicken stock to make it soup. Cover, bring to boil, and then simmer for about 20 minutes or until the potatoes are soft. Towards the end, add in the zested lemon and juice. Season to taste. You don’t have to use so much salt because of the lemon.


Serve in a soup bowl with feta cheese on top. I added some croutons as well.  The combination of the lemon and cheese makes the soup.