Winter Greens and Potato Soup with Poached Eggs

Serves 4

This soup is inspired by the Brazilian potato and kale soup called caldo verde (“green broth”). Some versions add sausage into the mix. This one has poached eggs.

Prep: 10 minutes

Cook: 30 minutes

Total: 40 minutes

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 2 small to medium leeks, halved lengthwise and sliced (1½ cups)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 cloves garlic, minced
• 6 cups Whole30-compliant chicken broth or Chicken Bone Broth
• 3 medium russet potatoes, peeled and diced
• 6 cups chopped greens, such as kale, collard greens, or mustard greens (see Tip below)
• ½ cup packed chopped fresh parsley
• Grated zest and juice of 1 lemon
• 8 large eggs

Heat the olive oil over medium heat in a large pot. Add the leeks, salt, and pepper and cook, stirring occasionally, until the leeks are softened but not browned, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Stir in the broth and potatoes and bring to a boil. Reduce the heat, cover, and simmer until the potatoes are tender, about 10 minutes.

Add the greens and cook over medium-high heat, stirring occasionally, until the greens are wilted, about 2 minutes. Reduce the heat to low and stir in the parsley and lemon zest. Break an egg into a small bowl and slide it into the soup. Repeat with the remaining eggs. Cover and simmer until the eggs are cooked to desired doneness, 4 to 6 minutes.

Drizzle each serving with lemon juice and olive oil. Season with salt and pepper to taste.

TIP Look for washed and chopped greens near the packaged lettuce in the produce aisle of the supermarket.