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Potato Leek Soup

Yield 8 servings (serving size: 1 cup)
"I developed this soup for a hiking retreat with vegetarians. The pureed potatoes lend a creamy texture without adding extra fat." -Lisa Gilbert, Steamboat Springs, CO

Ingredients

  • 1 tablespoon 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 pounds)
  • 5 cups organic vegetable broth (such as Swanson Certified Organic)
  • 2 cups thinly sliced arugula
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 127
  • caloriesfromfat 13 %
  • fat 1.9 g
  • satfat 0.3 g
  • monofat 1.2 g
  • polyfat 0.3 g
  • protein 2.2 g
  • carbohydrate 25.6 g
  • fiber 2.4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 442 mg
  • calcium 32 mg

How to Make It

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