Potato Leek Soup

"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

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Nutritional Information

Amount per serving
  • Calories: 127
  • Calories from fat: 13%
  • Fat: 1.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.2g
  • Carbohydrate: 25.6g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 442mg
  • Calcium: 32mg

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

  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.
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