Sunday Soup-athon

Potato Soup with Arugula

• 2 T.       Olive Oil
• 2.          Leeks, white parts only, cleaned and chopped
• 4           Potatoes, medium, peeled and diced
• 3 C        Chicken Broth
• 1 C        Baby Arugula
• 1/4 C     Heavy Cream
• 2 t.        Lemon Juice

1.  Heat the oil in a saucepan over medium heat.  Add the leeks and cook for five minutes.  Add the potatoes and cook for 10 minutes or until the potatoes are almost tender.

2.  Add the broth.  Heat to a boil.  Reduce the heat to low.  Cover and cook for 20 minutes or until the potatoes are tender.  Add the arugula. Cook for 1 minute longer.

3.  Place 1/2 of the broth mixture into an electric blender or food processor container.  Cover and blend until smooth.  Pour the mixture into a medium bowl.  Repeat the blending process with the remaining broth mixture.  (An immersion blender could be used instead of a blender or food processor.)  Return all the puréed mixture to the saucepan.  Cook over medium heat until the mixture is hot.  Season to taste.  Stir in the cream and lemon juice.  Serve immediately.

HINT:  This savory soup can be served cold.

Until Next Time.....Happy Stitching!!!

Sharyn