Last night, we (mostly I) made turnip greens potato soup! It was great (if I don't say so myself). And we (mostly Morgan) love any recipe that let's us use our Cuisinart hand blender that emulsifies food into soups (seriously, Morgan loves this thing).
I started by sautéing onions in the Dutch oven (my favorite "tool") and then adding the potatoes and chicken broth. I also added 3 very small turnips that came with the bunch of greens, but we had more greens by far. I let this simmer for about 30 minutes.
Eventually, I added the greens to the potato mixture. I can't say I added them with any rhyme or reason. Just at some point, I decided to add them.
I let that simmer a little more, until the potatoes seemed soft enough to blend. Another 10 minutes or so. I just kept squeezing individual potatoes with the tongs to see how easily they smooshed. Very scientific. Eventually it seemed they all were very smooshable.
Then it was ready to blend! I added a small amount of skim milk, but I've done similar recipes and added no milk. It just depends what we have in the house. The potatoes give it the creamy texture regardless of if you use milk. Some might use heavy cream, but I like to keep the recipe light.
I topped off each serving with some cheddar cheese just because we had some and everything's better with cheese.
It made enough for 4 bowls - dinner for two and lunch for two!
Basically this recipe works with anything in substitute for the turnip greens - spinach, radish greens, squash, leeks. We use this "recipe" almost all year long, but my favorite is with leeks for potato-leek soup, but we'll have to wait for the fall for that!