[mv_schema_meta name="Prepare dandelion leaves."]Wash the dandelion greens thoroughly and remove the tough stems. Chop the greens into small pieces.

[mv_schema_meta name="sauté onion and garlic."]In a large pot, heat the olive oil over medium heat. Add chopped onion and minced garlic, and simmer until the onion becomes translucent.

[mv_schema_meta name="Add broth and cook the potatoes."]Add the cubed potatoes and vegetable broth and bring to a boil. Cover and cook the potatoes for 15 minutes, until they soften. 

[mv_schema_meta name="Add broth and cook the potatoes."]Add the chopped dandelion greens to the pot, and cook for another minute, stirring occasionally, until the greens wilt. 

[mv_schema_meta name="Blend the mixture."]Use an immersion blender to puree the soup until it's smooth and creamy. For additional creaminess, stir with a whisk a dollop of sour cream. This will create a rich and creamy texture and mellow out the bitterness of the dandelion greens.

[mv_schema_meta name="season"]Add one tablespoon of lemon juice and season with salt and pepper to taste.