Directions:
- Heat oil in a large saucepan over medium-high heat. Add leek; sauté 5 minutes or until tender. Add potato and vegetable broth; bring to a boil. Reduce heat, and simmer 25 minutes or until potato is tender. Place 3 cups of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan; bring to a simmer. Stir in arugula, salt, and pepper; cook 2 minutes or until arugula wilts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.21 Kcal (1006 kJ) | ||
| Calories from fat | 43.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.88g | 8% | |
|---|---|---|---|
| Cholesterol | 1.54mg | 1% | |
| Sodium | 871.41mg | 36% | |
| Potassium | 904.67mg | 19% | |
| Total Carbs | 46.56g | 16% | |
| Sugars | 5.71g | 23% | |
| Dietary Fiber | 3.63g | 15% | |
| Protein | 6.62g | 13% | |
| Vitamin C | 32.7mg | 54% | |
| Iron | 116.9mg | 650% | |
| Calcium | 66.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 72.73 Kcal (305 kJ) | ||
| Calories from fat | 13.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.48g | 8% | |
|---|---|---|---|
| Cholesterol | 0.47mg | 1% | |
| Sodium | 263.83mg | 36% | |
| Potassium | 273.9mg | 19% | |
| Total Carbs | 14.1g | 16% | |
| Sugars | 1.73g | 23% | |
| Dietary Fiber | 1.1g | 15% | |
| Protein | 2.01g | 13% | |
| Vitamin C | 9.9mg | 54% | |
| Iron | 35.4mg | 650% | |
| Calcium | 20mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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