Potato Leek Soup

Name: Potato Leek Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters thinly sliced arugula; 0 teaspoons freshly ground black pepper; 591 milliliters thinly sliced leek (about 2 large); 1 Tbsp olive oil; 0 teaspoons salt; 1 liters organic vegetable broth (such as Swanson Certified Organic); 1 kilograms cups cubed peeled Yukon gold or red potato (about

Potato Leek Soup might be just the soup you are searching for. One serving contains 123 calories, 4g of protein, and 2g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have arugula, vegetable broth, salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, whole 30, and vegan diet. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat oil in a large saucepan over medium-high heat.

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Cooking Oil

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Sauce Pan

Add leek; saut 5 minutes or until tender.

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Leek

Add potato and vegetable broth; bring to a boil. Reduce heat, and simmer 25 minutes or until potato is tender.

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Vegetable Broth

Potato

Place 3 cups of potato mixture in a blender.

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Potato

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Blender

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

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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.

Ingredients you will need

Arugula