Lemon Potato Soup

2 Tablespoons olive oil
2 medium onions, chopped (1 cup)
2 cloves garlic, minced
4 cups chicken broth
1 1/2 pounds Yukon gold potatoes chopped (4 cups)
2 cups chopped kale or spinach
1 tsp chopped fresh oregano
1 lemon, zested and juiced
2 oz. feta cheese, crumbled

In 4-qt. heavy pot heat Olive oil over med high heat.  Add onions and garlic and cook and stir 3-4 minutes.  Stir in broth and potatoes.  Bring to boil and reduce heat and cook 10-15 min until potatoes are tender.  Stir in kale or spinach and oregano.  Cover and cook 2-3 minutes until leaves have wilted.  Remove from heat and stir in lemon zest and juice and let stand 10 min.  Season with salt and pepper.  Top with cheese.  4 servings.

I used dried oregano and added with broth.