Chard, Leeks, Cilantro, Potatoes, Kale, Turnip Greens -Soup

Light bodied but roundly flavored, this is a good soup to begin a large meal. It is quickly made and needs to stock. 2 tablespoons butter 1 onion or 2 medium leeks white parts only, chopped 3 red potatoes peeled and thinly slice 1 bunch chard, kale or turnip greens, stems removed about 10 cups 1 bunch cilantro chopped 1 teaspoon paprika Salt and pepper 1/3 cup cream fraiche or sour cream ½ cup cooked rice or small toasted croutons Heat the butter in a soup pot over medium high heat. Add the onion, potatoes and paprika, cook, stirring occasionally, until they begin to color, about 8 minutes. Add ½ cup water and scrape the bottom of the pot to release the juices that have accumulated. Add the greens and 11/2 teaspoons salt. As soon as they wilt down, after 5 minutes or so, add 61/2 cups water. Bring to a boil, then lower the heat and simmer, partially covered for 12 to 15 minutes, Puree the soup, then return it to the pot. Taste for salt and season with pepper. Mix the cream fraiche with some of the soup to smooth it out, then swirl it into the soup. Serve with rice or croutons to each bowl. From Vegetable Cooking for Everyone by Deborah Madison