My version of:

Cream of Fresh Greens Soup from Twelve Months of Monastery Soups

3 TBS olive oil
1 onion, chopped
2 cloves garlic, chopped
1 head lettuce or escarole, finely chopped
1 bunch watercress, finely chopped
1 pound spinach, chopped
3 cans chicken broth
2 potatoes, sliced
1 pt. heavy cream (I use 1 can evaporated milk)
salt to taste,
dash cajun seasoning

Pour the olive oil into the soup pot and saute onion and garlic til tender. Add potatoes and saute briefly until potatoes are coated in olive oil mixture. Add chopped greens and chicken broth. Boil soup for 15 minutes and then simmer for another 15 minutes.

Blend soup in blender and return it to the pot. Add the evaporated milk and seasonings and stir well. Reheat the soup and serve hot.

Serves 6

Please Note: Sometimes this soup is thicker than I would like so I just thin it to taste with water or more chicken broth.