Potato, leeks and mustard greens soup

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Potato, Leeks and Mustard Greens Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Soup
Cuisine: Mexican
Servings: 4 people
Ingredients
  • 3 slices of bacon sliced
  • 2 pounds Yukon Gold potatoes peeled, cut into 1-inch pieces
  • 2 large leeks white and light green parts only, roughly chopped
  • 1 bunch Mustard greens stems trimmed, leaves coarsely chopped
  • 1 jar Molli Veracruz cooking sauce
  • 6 cups or more vegetable or chicken broth
  • 1 serrano pepper sliced (optional)
Instructions
  1. Place bacon in a soup pot over medium heat and stir it around until the fat is rendered and the bacon is crisp about 3 minutes.
  2. Add potatoes, serrano pepper (if using) and leeks; and cook, stirring regularly, until soft and slightly translucent, about 5 minutes.
  3. Add the mustard greens and cook until wilted; about 2 minutes
  4. Add vegetable or chicken broth and Molli Veracruz sauce. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.
  5. Ladle soup into bowls. Provecho!