Potato Soup with Arugula

Campbell's Potato Soup with Arugula Recipe

Enliven hearty potato and leek soup with arugula and flavorful chicken broth. Finished with a little cream and lemon juice, this versatile recipe is delicious served hot or cold.

At a glance


15 min.


50 min.



Servings: 1 1/2 cups each

Cook: 35 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

2 tablespoons olive oil
2 leeks, white part only, cleaned and chopped
4 medium potatoes, peeled and diced (about 4 cups)
3 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 cup baby arugula
1/4 cup heavy cream
2 tablespoons lemon juice

How to Make It

  • 1

    Heat the oil in a 4-quart saucepan over medium heat. Add the leeks and cook for 5 minutes. Add the potatoes and cook for 10 minutes.

  • 2

    Add the broth. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the potatoes are tender. Add the arugula. Cook for 1 minute.

  • 3

    Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process with the remaining broth mixture. Return all the puréed mixture to the saucepan. Cook over medium heat until the mixture is hot. Season to taste. Stir in the cream and lemon juice. Serve immediately.

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Recipe Nutritional Information

Made With

Swanson® Certified Organic Chicken Broth Swanson® Chicken Broth Swanson® Natural GoodnessTM Chicken Broth


194 194 197


9g 9g 8g


3g 3g 3g


14mg 16mg 14mg


292mg 497mg 302mg


27g 27g 27g


3g 3g 3g


3g 3g 4g


14%DV 14%DV 14%DV


18%DV 18%DV 18%DV


4%DV 4%DV 4%DV


6%DV 6%DV 6%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Tip: This savory soup is also delicious served cold. Refrigerate for at least 3 hours or until well chilled.
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