All three of the soups I have posted are some form of potato. I have a thing for carbs. Is it obvious? I’ll try to get a little more variety in the near future, but I make no promises.
This was a nice change from the usual – the arugula gives it a little kick.
I don’t normally eat off my good china, but the bowls that came with our everyday dishes are the size of kiddy pools.
Source: The Toronto Star
Potato and Arugula Soup
1 tablespoon of oil or butter
3 leeks trimmed, cleaned and chopped
2 cloves garlic, minced
3 large potatoes, peeled, diced
4 cups chicken stock
1 teaspoon salt
1/2 teaspoon pepper
pinch dried thyme
1 bunch of arugula, trimmed, coarsely chopped (about 1 cup)
Heat oil or butter in a large saucepan. Add leeks and garlic, cook gently until tender and wilted, about 5 minutes. Add potatoes and stir to combine. Add stock, salt, pepper and thyme. Bring to a boil, then reduce heat and simmer 20-30 minutes or until potatoes are very tender. Soup can be served chunky or use a potato masher to crush some of the potatoes so that the soup is thick with chunks of potatoes and leeks. It could also be blended. If it’s too thick, add more stock or water. If too thin, mash more potatoes. Add chopped arugula to soup. Heat until just wilted. Taste and adjust seasoning if necessary. Makes 6 to 8 servings.