Creamy Potato Soup with Collard Greens

Directions

1. Stir fry garlic, onions and leek in a deep pot using olive or avocado oil throw in the potatoes and vegetable broth boil until cooked blend into a creamy soup. Thinly slice raw collard greens, stir fry, add salt and black pepper and throw in the soup.    
2. Optional: Garnish with a handful of chopped parsley.
3. Add olive oil to each bowl.