SERVES 4 to 6
• 1 tablespoon olive oil
• 2 cups sliced leeks
• 1⁄2 teaspoon salt, or to taste
• 1⁄8 teaspoon freshly ground black pepper, or to taste
• 1 1⁄2 pounds Yukon Gold potatoes, coarsely chopped (about 4 cups)
• 4 cups chicken broth
• 4 ounces arugula leaves, chopped (about 2 cups loosely packed)
• 1⁄4 cup minced fresh chives
• Sour cream or yogurt (optional)
1. In a large pot, heat oil and sauté leeks for 5 minutes or until softened. Add salt, pepper, potatoes and chicken broth.
2. Bring to a boil, then simmer, covered, for 20 minutes or until potatoes are tender.
3. Place half or all of the potato-leek mixture—depending on whether you like your soup to be slightly chunky or fully smooth—and puree in a blender, food processor or with a hand mixer until smooth.
4. Add the puree, arugula and chives to the pot and simmer, stirring constantly, for 2 to 3 minutes.
5. Ladle into individual soup bowls and serve with a dollop of sour cream or yogurt, if desired.
Kris Wetherbee is a contributing editor to The Herb Companion. She cooks and gardens in western Oregon.
Click here for the main article, Warm Up With Herbal Soups.
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