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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I developed this soup for a hiking retreat with vegetarians. The pureed potatoes lend a creamy texture without adding extra fat. -Lisa Gilbert, Steamboat Springs, CO Ingredients:
1 tablespoon olive oil |
2 1/2 cups thinly sliced leek (about 2 large) |
5 cups cubed peeled yukon gold or red potato (about 2 1/2 pounds) |
5 cups organic vegetable broth (such as swanson certified organic) |
2 cups thinly sliced arugula |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. 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.
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