1. 1

   Step 1

   Peel the 4 medium potatoes and cut them into smaller pieces.

2. 2

   Step 2

   Place the 4 medium potatoes, 5 cups of water, and 1 chicken bouillon cube in a pressure cooker.

3. 3

   Step 3

   Cook under pressure for 10 minutes.

   Timer 10 min
4. 4

   Step 4

   Carefully release the pressure from the pot and open it.

5. 5

   Step 5

   Transfer the contents to a blender and blend until you have a smooth cream.

6. 6

   Step 6

   In a separate pot, heat 1 tablespoon of oil.

7. 7

   Step 7

   Add 1 smoked calabresa sausage cut into slices and fry until lightly browned.

8. 8

   Step 8

   Pour the potato cream from the blender into the pot with the sausage.

9. 9

   Step 9

   Add 1 level tablespoon of salt and mix well.

10. 10

    Step 10

    Add 1 cup of collard greens cut into strips to the broth.

11. 11

    Step 11

    Cook for 5 minutes over medium heat for the greens to wilt.

    Timer 5 min
12. 12

    Step 12

    Serve the soup hot.

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