Potato Leek Soup

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.