Down-Home Chicken Stew - cooking recipe

Ingredients

2 cups diced peeled baking potatoes
1 cup diced peeled turnip
2 (16 ounce) cans chicken broth, divided
3 tablespoons milk
1 teaspoon butter
2 cups leeks, thinly sliced
1 teaspoon dried thyme
4 garlic cloves, minced
1 cup sliced carrot
4 cups torn winter greens or 4 cups turnip greens
3/4 lb boneless skinless chicken breast, cut into 1/2 inch pieces
1 teaspoon white vinegar
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/8 teaspoon black pepper

Preparation

Combine 1 cup potato, turnips, and 1 can of broth in a small saucepan. Bring to a boil, reduce heat, and simmer 8 minutes.
Combine potato mixture and milk in blender or food processor and blend until smooth.
Heat butter in large heavy saucepan over medium-low heat. Add leek, thyme and garlic. Cook 12 minutes until leek is tender.
Add 1 cup of potato, 1 can of broth, and carrot. Cover and simmer 8 minutes.
Stir in greens and chicken. Cover and simmer another 12 minutes until chicken is cooked through.
Stir in potato puree, vinegar, pepper sauce, salt, and pepper. Simmer, uncovered, a further 6 minutes.