Greek-inspired potato + lemon soup

Ingredients:

• 3 tbsp olive oil

• 1 lb group chicken or turkey

• 1 yellow onion; diced

• 6 cloves confit garlic

• 1/4 tsp red chili flakes

• 1/2 tsp dried Greek oregano

• 1/2 tsp kosher salt

• 1/4 tsp freshly ground black pepper

• 1/2 tsp chicken consume powder

• 4 Yukon gold potatoes; diced into small cubes

• 12 cups of chicken stock

• 2 tbsp of chicken bouillon paste

• 1 bunch of Lacinato kale; stem removed and chopped up

• 1 bunch of chard; chopped up (stem and all)

• Handful of dill; chopped

• Juice of 1 lemon

In a large pot, heat the olive oil over medium heat. Add the ground meat and cook until it is about 85% cooked, breaking it up as it browns. Add the onions and continue cooking for a few minutes, until the meat is fully cooked and the onions are soft and glossy. Stir in the confit garlic, smashing the cloves against the side of the pot, along with the chili flakes, oregano, salt, and pepper. Sauté for a few minutes to allow the spices to bloom.

Add the diced potatoes, chicken stock, and chicken bouillon paste. Bring to a gentle simmer and cook for about 25 minutes, or until the potatoes are just fork-tender.

Stir in the kale and chard and cook until the greens have just wilted. Finish with the chopped fresh dill and lemon juice, then serve immediately.