Potato Leek Soup

By leejaywv

Ingredients

• 1 Tbsp 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 lb)
• 5 cups organic vegetable broth
• 2 cups thinly sliced arugula
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Details

Servings 8

Preparation

Step 1

Heat oil in a large saucepan over medium-high heat. Add leek; saute 5 min or until tender. Add potato and vegetable broth; bring to a boil. Reduce heat, and simmer 25 min 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 simmer. Stir in arugula, salt, and pepper; cook 2 min or until arugula wilts.