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

Prep

15 min.

Total

50 min.

Serves

6

Servings: 1 1/2 cups each

Cook: 35 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® 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 or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
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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  • Tip: This savory soup is also delicious served cold. Refrigerate for at least 3 hours or until well chilled.
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RID#50217

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