Arugula And Potato Soup

1 fave
More from this source
The New York Times
Nutrition per serving    (USDA % daily values)
CAL
245
FAT
36%
CHOL
17%
SOD
10%

Comments

Add a comment

Ingredients for 6 servings

1 garlic clove, sliced

1/3 cup heavy cream or milk

2 leeks, trimmed, halved lengthwise, washed well and sliced

2 bunches coarsely chopped arugula leaves (about 2 1/2 cups)

Freshly ground black pepper

1/8 teaspoon ground ginger

2 1/2 cups chicken broth

1/4 teaspoon salt, plus more to taste

3 tablespoons unsalted butter

2 medium onions, sliced

1 1/2 pounds boiling potatoes (about 4 medium), peeled, quartered lengthwise and sliced

1/8 teaspoon freshly grated nutmeg

You might also like

Potato Soup With Arugula
Campbell's Kitchen
Loaded Potato Soup
Framed Cooks
Baked Potato Soup
Simply Recipes
Potato Soup
Honey & Jam
Creamy Potato Soup
Foodess
Sweet Potato Soup
Gluten Free Goddess
Loaded Baked Potato Soup With Crispy Bacon
Nourished Kitchen
Kale, White Bean, And Sweet Potato Soup
Whole Living
Dahi Ke Aloo (Potato And Yogurt Soup)
Indian Simmer
Potato Leek Soup
Sunset