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