Free Online Recipes
 |  

Sign Up login
 
 

Potato Soup with Arugula Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Potato Soup with Arugula

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6

Ingredients
2 tablespoons olive oil
2 leeks, white part only, cleaned and chopped
4 medium potatoes, peeled and diced (about 4 cups)
3 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic)
1 cup baby arugula
1/4 cup heavy cream
2 tablespoons lemon juice
 

Instructions
Heat the oil in a 4-quart saucepan over medium heat. Add the leeks and cook for 5 minutes. Add the potatoes and cook for 10 minutes.
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.
Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process with the remaining broth mixture. 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.
Tip- This savory soup is also delicious served cold. Refrigerate for at least 3 hours or until well chilled.


Originally Submitted
3/22/2011





0 Out of 5 from 0 reviews

You can add this Potato Soup with Arugula recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.