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.
cost per recipe: $7.95
The price is determined by the national average.
tablespoons olive oil
leek, white part only, cleaned and chopped
medium potato, peeled and diced (about 4 cups)
cups Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth or Swanson® Natural Goodness® Chicken Broth
cup baby arugula
cup heavy cream
tablespoons lemon juice
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.