Creamy Potato Leek Soup with Collard Greens 300x200

1 tbsp. olive oil
1 large leek, cleaned and chopped (use both white and green)
1 tsp. dried thyme
2-3 garlic cloves, peeled
3-4 potatoes, peeled and chopped into quarters
4-5 cups chicken stock or vegetable stock
1 & 1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
2-3 tbsp. grass-fed butter2 collard green leaves, stem removed, leaves sliced thin

In a 3 & 1/2 to 4 quart soup pot, heat oil on medium and add chopped leeks and thyme. Saute 3-4 minutes and add a pinch of sea salt. Add the garlic and potatoes, and an additional pinch of sea salt. Sauté all ingredients for 2-3 minutes. Add the chicken stock to the pot, as well as the remaining salt and pepper. Bring to a boil. Cover and reduce the heat to medium. Cook 10-12 minutes or until the potatoes are easily pierced with a fork. With a large slotted spoon, remove all of the vegetables from the pot and puree in a food processor. Spoon the puree back into the pot and mix until integrated. Add the butter and collard greens, cover and cook 3-4 minutes. Taste and season with more sea-salt if needed.