"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

Lisa B. Gilbert, Steamboat Springs, Colorado
Recipe by Cooking Light September 2006

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Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

127 calories; calories from fat 13%; fat 1.9g; saturated fat 0.3g; mono fat 1.2g; poly fat 0.3g; protein 2.2g; carbohydrates 25.6g; fiber 2.4g; cholesterolmg; iron 1mg; sodium 442mg; calcium 32mg.