Potato Soup with Arugula

This made-from-scratch soup is like sipping springtime in a bowl! It's
the perfect balance of vibrant color and fresh flavor. Serve it hot
during cool spring months, but try it chilled in the summertime, too!

Potato Soup with Arugula
from Campbell's Kitchen

Prep Time: 15 min.
Cook Time: 35 min.

2 tablespoons olive oil
2 leeks, white part only, cleaned and chopped
4 medium potatoes, peeled and diced (about 4 cups)
3 cups Swanson® Chicken Broth (Regular, Natural Goodness^TM *or*
Certified Organic)
1 cup baby arugula
1/4 cup heavy cream
2 tablespoons lemon juice

1. 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.

2. 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.

3. 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.

/Tip*:*/ This savory soup is also delicious served cold. Refrigerate for
at least 3 hours or until well chilled.
Makes: 6 servings (1 1/2 cups each).

Kitchen Clip
                              Arugula is a peppery tasting, leafy green that is at its best
in cool spring and fall months. If you can't find it, use spinach
instead. The flavor won't be quite as strong but the soup will still be
delicious and bright green.
Received on Thu Mar 17 15:16:21 2011