Instructions: Melt 2 tablespoons butter in a large kettle over medium-high heat.

Add next 9 ingredients (carrots - marjoram), cover & cook until vegetables begin to soften, stirring occasionally, about 10 minutes.

Add potatoes & enough broth to barely cover vegetables (dont get fooled by their floating). Cover & bring to boil, skimming surface occasionally.

Reduce heat, cover partially, & simmer 45 minutes, skimming surface occasionally.

Puree half of the vegetables in a blender until smooth. Mix puree back into remaining soup. Puree more vegetables if soup is too thin.

Add 1 cup milk, nutmeg & pepper and bring to boil. Add more broth or milk if too thick.

*** Can be prepared 1 day ahead. Cool, cover & refrigerate. Rewarm before continuing.

Sprinkle greens atop soup. Cover & simmer until greens wilt, about 4 minutes. Stir in remaining 1 tablespoon butter.

Ladle soup into bowls. Serve, passing additional pepper separately.

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