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Creamy Potato-Arugula Soup

Yield 7 servings (serving size: 1 cup)

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups sliced leek or onion
  • 3/4 cup sliced celery
  • 1 3/4 cups diced peeled baking potato (about 3/4 pound)
  • 1 cup water
  • 1/2 cup diced zucchini
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (14 1/2-ounce) can vegetable broth
  • 4 cups trimmed arugula (about 4 ounces)
  • 2 cups torn spinach
  • 2 cups 2% reduced-fat milk
  • 1 tablespoon sherry

Nutrition Information

  • calories 112
  • caloriesfromfat 31 %
  • fat 3.8 g
  • satfat 1.1 g
  • monofat 1.8 g
  • polyfat 0.3 g
  • protein 4.2 g
  • carbohydrate 15.7 g
  • fiber 16 g
  • cholesterol 6 mg
  • iron 1.2 mg
  • sodium 387 mg
  • calcium 138 mg

How to Make It

  1. Heat olive oil in a Dutch oven over medium heat. Add leek and celery, and cook 7 minutes or until leek is wilted, stirring occasionally. Add potato and next 5 ingredients (potato through broth), and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Stir in arugula and spinach, and cook for 2 minutes or until wilted. Cool slightly. Place half of mixture in a food processor or blender, and process until smooth. Pour purée into a large bowl. Repeat procedure with remaining mixture. Return puréed mixture to pan. Stir in milk and sherry, and cook for 5 minutes or until thoroughly heated.