Creamy Potato-Arugula Soup

Ingredients

• 4 ounces arugula trimmed
• 0.8 pound baking potato diced peeled
• 0.1 teaspoon pepper black
• 0.8 cup celery sliced
• 1.5 cups leek sliced
• 2 cups milk 2% reduced-fat
• 1 tablespoon olive oil 
• 0.1 teaspoon salt 
• 1 tablespoon cooking sherry 
• 2 cups torn spinach 
• 14.5 ounce vegetable broth canned
• 1 cup water 
• 0.5 cup zucchini diced

Equipment

• food processor
• bowl
• frying pan
• blender
• dutch oven

Directions

1. Heat olive oil in a Dutch oven over medium heat.
2. Add leek and celery, and cook 7 minutes or until leek is wilted, stirring occasionally.
3. Add potato and next 5 ingredients (potato through broth), and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Stir in arugula and spinach, and cook for 2 minutes or until wilted. Cool slightly.
4. Place half of mixture in a food processor or blender, and process until smooth.
5. Pour pure into a large bowl. Repeat procedure with remaining mixture. Return pured mixture to pan. Stir in milk and sherry, and cook for 5 minutes or until thoroughly heated.