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https://homeiswheretheboatis.net/2014/09/12/a-rainstorm-picnic/
Serve hot or cold
Makes 6 servings
Ingredients
2 tablespoons olive oil
2 leeks, white part only, cleaned and chopped
4 medium potatoes, peeled and diced (or use 4 cups Yukon Gold potatoes, no need to peel)
3 cups reduced sodium chicken stock
1 cup arugula (or substitute watercress)
1/4 cup heavy cream
2 tablespoon lemon juice
Directions
Heat the oil in a 4-quart saucepan over medium heat. Add the leeks and cook for 5 minutes until softened. Add potatoes and cook for 10 minutes.
Add stock. Bring to a boil, reduce the heat to simmer. Cover and cook for 20 minutes or until the potatoes are tender. Add the arugula. Cook for 1 -2 minutes, until wilted.
Place half of the broth mixture into a blender (or use an immersion blender for easier clean up and no danger of exploding soup). Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process with the remaining stock mixture. Return all the puréed mixture to the saucepan. Cook over medium heat until mixture is heated through and season to taste. Stir in cream and lemon juice. Serve immediately or refrigerate at least 2 hours until well chilled. May need to re-season soup after it is chilled.