Potato Leek Soup

recipe
"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

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Lisa B. Gilbert, Steamboat Springs, Colorado,

Cooking Light

September 2006
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