This bright and comforting potato leek soup is perfectly smooth and satisfying on a chilly day. The rich balance of luscious potatoes and leeks get an airy lift from the lemon and arugula making this potassium-rich soup so silky, so healthy. It's a simple - make a pot, take to work all week kind of lunch. Finished with a swirl of sour cream, it's picture perfect too!
3 leeks (trim off the green tops and root bottom, wash and chop the white into thin coins)
5 Idaho or Yukon gold potatoes, rinsed and diced
4 cups low sodium chicken broth
1/4 olive oil, +1 Tablespoon (for sautéing leeks)
5oz of baby arugula (full bag or small container)
1/2 lemon (juiced)
1/4 teaspoon red pepper flakes
1/8 teaspoon of kosher salt
4 Tablespoons of reduced fat sour cream (for garnish)
OPTIONAL: Rind of Parmesan cheese (for infusing soup, then removed)
Preparing this recipe:
Begin with leeks - cut of the roots on bottom and all but the white and light green portion of the stalks. Rinse thoroughly to remove soil. Chop into thin coins. Add leeks to large stock pot with 1 Tablespoon of olive oil and kosher salt and sauté over medium heat stirring continuously until leeks are translucent, about 2 minutes. Add chicken broth, diced potatoes, red pepper flakes and bring to a simmer. Add rind (end piece) of Parmesan cheese (optional) to infuse flavor into the soup base. Simmer on low/medium heat for 20-25 minutes, stirring occasionally until the potatoes soften. When potatoes soften, reduce heat to low, remove the rind of Parmesan cheese and stir in arugula, stirring into the soup as it wilts about 2-3 minutes. Add fresh lemon juice, olive oil and simmer on low for 2-3 minutes. Using a hand blender mash potatoes and blend with arugula until a smooth consistency. Serve immediately garnishing with a dollop or swirl of sour cream. Enjoy!
Nutritional Facts (makes 8 servings):
Cal: 171, Total Fat: 9g, Sat Fat: 2g, Sodium 102mg, Carbs: 21g, Sugars: 3g, Fiber 4g, Cholesterol: 3mg, Protein: 3g, Potassium: 483mg