Potato Soup with Arugula
Enliven hearty potato and leek soup with arugula and flavorful chicken broth. Finished with a little cream and lemon juice, this versatile recipe is delicious served hot or cold.
Ingredients
2 tablespoons olive oil
2 leek, white part only, cleaned and chopped
4 medium potato, peeled and diced (about 4 cups)
3 cups Swanson® Chicken Broth
1 cup baby arugula
0.25 cup heavy cream
2 tablespoons lemon juice
2 leek, white part only, cleaned and chopped
4 medium potato, peeled and diced (about 4 cups)
3 cups Swanson® Chicken Broth
1 cup baby arugula
0.25 cup heavy cream
2 tablespoons lemon juice
Instructions
Heat the oil in a 4-quart saucepan over medium heat. Add the leeks and cook for 5 minutes. Add the potatoes and cook for 10 minutes.
Add the broth. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the potatoes are tender. Add the arugula. Cook for 1 minute.
Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process with the remaining broth mixture. Return all the puréed mixture to the saucepan. Cook over medium heat until the mixture is hot. Season to taste. Stir in the cream and lemon juice. Serve immediately.
Add the broth. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the potatoes are tender. Add the arugula. Cook for 1 minute.
Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process with the remaining broth mixture. Return all the puréed mixture to the saucepan. Cook over medium heat until the mixture is hot. Season to taste. Stir in the cream and lemon juice. Serve immediately.
Potato Soup with Arugula
Enliven hearty potato and leek soup with arugula and flavorful chicken broth. Finished with a little cream and lemon juice, this versatile recipe is delicious served hot or cold.
Directions
Print
Heat the oil in a 4-quart saucepan over medium heat. Add the leeks and cook for 5 minutes. Add the potatoes and cook for 10 minutes.Add the broth. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the potatoes are tender. Add the arugula. Cook for 1 minute.Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process with the remaining broth mixture. Return all the puréed mixture to the saucepan. Cook over medium heat until the mixture is hot. Season to taste. Stir in the cream and lemon juice. Serve immediately.
Ingredients
2 tablespoons olive oil2 leek, white part only, cleaned and chopped4 medium potato, peeled and diced (about 4 cups)3 cups Swanson® Chicken Broth1 cup baby arugula0.25 cup heavy cream2 tablespoons lemon juice
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