Creamy Potato-Arugula Soup

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1 tablespoon olive oil

1 1/2 cups sliced leek or onion

3/4 cup sliced celery

1 3/4 cups diced peeled baking potato (about 3/4 pound)

1 cup water

1/2 cup diced zucchini

1/8 teaspoon salt

1/8 teaspoon black pepper

1 (14 1/2-ounce) can vegetable broth

4 cups trimmed arugula (about 4 ounces)

2 cups torn spinach

2 cups 2% reduced-fat milk

1 tablespoon sherry

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