Potato Leek Soup

Ingredients

• 2 cups arugula thinly sliced
• 0.3 teaspoon pepper black freshly ground
• 2.5 cups leek thinly sliced ( 2 large)
• 1 tablespoon olive oil 
• 0.3 teaspoon salt 
• 5 cups vegetable broth organic (such as Swanson Certified )
• 2.5 pounds yukon gold red cubed peeled

Equipment

• frying pan
• sauce pan
• blender

Directions

1. Heat oil in a large saucepan over medium-high heat.
2. Add leek; saut 5 minutes or until tender.
3. Add potato and vegetable broth; bring to a boil. Reduce heat, and simmer 25 minutes or until potato is tender.
4. Place 3 cups of potato mixture in a blender.
5. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
6. 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.