Arugula, Leek and Potato Soup

By rmirvis

Ingredients

• 6 leeks
• 2 Tb margarine
• 2 Tb olive oil
• 1 1/2 lbs. potatoes - peeled and cubed
• 12 cups chicken stock
• 1 bunch arugula
• Kosher salt
• pepper

Preparation

Step 1

Chop trimmed and washed leeks.
Saute in olive oil and margarine until soft.
Add potatoes and chicken stock and bring to a boil.
Cook until potatoes are tender.
Add washed and trimmed arugula to soup.
Cook until arugula is wilted.
Puree and season to taste with salt and pepper.