Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 onion, chopped
• 3 sprigs thyme, leaves picked
• 1 small Yukon Gold or 1/2 russet potato, peeled, cut into 1-inch pieces
• 4 cups low-sodium chicken broth
• 4 cups chopped mixed wilted greens (such as Boston, romaine, arugula, iceberg, red oak, and/or green oak)
• 1 1/2 cups frozen peas, thawed
• 1 teaspoon sugar
• Kosher salt, freshly ground pepper
• Crème fraîche and chopped fresh chives, tarragon, mint, and/or parsley (for serving)

Instructions

1. Heat butter in a medium saucepan over medium. Cook onion and thyme, stirring often, until onion is translucent and tender, about 5 minutes. Add potato and cook, stirring occasionally, until potato surfaces look chalky, about 2 minutes. Add broth, bring to a boil, and cook until potato is tender, 8–10 minutes. Stir in greens, peas, and sugar, remove from heat, and let sit 10 minutes to allow greens to soften. Purée soup in a blender until smooth; season with salt and pepper.
2. Serve soup topped with crème fraîche and herbs.