Potato, leeks and mustard greens soup
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
-
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.
-
Add potatoes, serrano pepper (if using) and leeks; and cook, stirring regularly, until soft and slightly translucent, about 5 minutes.
-
Add the mustard greens and cook until wilted; about 2 minutes
-
Add vegetable or chicken broth and Molli Veracruz sauce. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.
-
Ladle soup into bowls. Provecho!
