Down-Home Chicken Stew

Ingredients

• 2 cups baking potato diced divided peeled
• 0.1 teaspoon pepper black
• 1 cup carrots sliced
• 1 teaspoon thyme leaves dried
• 32 ounce less-sodium chicken broth fat-free divided canned
• 4  garlic cloves minced
• 2 cups leek thinly sliced ( 2 large)
• 3 tablespoons milk 2% reduced-fat
• 0.5 teaspoon pepper sauce hot
• 0.3 teaspoon salt 
• 0.8 pound skinned cut into 1/2-inch pieces
• 1 teaspoon stick margarine 
• 4 cups torn turnip greens 
• 6 ounces turnips diced peeled
• 1 teaspoon vinegar white

Equipment

• food processor
• sauce pan
• blender

Directions

1. Combine 1 cup potato, turnips, and 1 can of broth in a small saucepan, and bring to a boil. Reduce heat; simmer 8 minutes or until tender.
2. Combine potato mixture and milk in a blender or food processor; process until smooth.
3. Heat the butter in a large, heavy saucepan over medium-low heat.
4. Add leek, thyme, and garlic; saut 12 minutes or until leek is tender.
5. Add 1 cup of potato, 1 can of broth, and carrot. Cover and simmer 8 minutes. Stir in the greens and chicken. Cover and simmer 12 minutes or until chicken is done. Stir in the potato pure, vinegar, pepper sauce, salt, and pepper; simmer, uncovered, 6 minutes.