House Soup- Potato, Leek, Sausage, and Arugula |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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In the fall, my husband and I have this soup every Tuesday (when we watch House). It is a very easy and tasty soup. I can even handle cooking it after a long day of teaching and grad school. The serving size is for our big appetites, so take it with a grain of salt. Any kind of pre-cooked sausage works- smoked, kielbasa, or (our favorite) buffalo summer sausage. When I can't find arugula, I use kale or mustard greens. Ingredients:
2 large leeks, cleaned and sliced |
2 medium russet potatoes, cubed |
4 cups reduced-sodium fat-free chicken broth |
1/2 lb smoked turkey sausage, bite-sized pieces |
8 ounces arugula |
1/4 cup fat-free half-and-half |
2 tablespoons olive oil or 2 tablespoons butter |
Directions:
1. Heat oil over medium heat in your favorite soup pot.
2. Sweat leeks until translucent (approx. 5 minutes). Do NOT allow leeks to brown.
3. Add chicken broth. Bring to a boil.
4. Add potatoes. Boil gently until soft (approx. 10 minutes).
5. Add sausage and arugula. Stir over medium heat until the arugula cooks down. (1-2 minutes).
6. Remove from heat. Stir in fat free half & half (or substitute heavy cream, if calories are not an issue).
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