Recipe: Roasted Leek and Potato Soup with Arugula
This simple, flavorful soup is thick and rich but not loaded with calories or cream (recipe here).
It was 11°F on the farm Wednesday morning. Soup season has begun! I could probably eat soup every day in winter, and this Roasted Leek and Potato Soup with Arugula is one of my favorite recipes.
In anticipation of our first arctic blast—which arrived several weeks earlier than usual—I harvested as much as I could from the kitchen garden on Monday and Tuesday, including a small bag of arugula, a big bag of mixed baby lettuce, a bigger bag of tatsoi, and a several bags of kale.
I see a lot of salads in our future, but on Sunday I dug up several pounds of the best looking Yukon Gold potatoes I've grown in years, so this scrumptious soup is also on the menu. It's hearty and healthy and full of flavor, especially if you use homemade chicken stock, which freezes well and is ridiculously easy to make (instructions on how to make your own chicken stock are included in the soup recipe).
No leeks? Just use onions. No arugula? Try spinach instead. The roasted leeks and potatoes also make a delicious side dish. Snuggle up and enjoy!
Love the peppery bite of arugula? Check out these other Farmgirl Fare arugula recipes:
Arugula Pesto (tastes great on pizza!)
Did you know arugula is easy to grow? This gourmet green thrives in cool weather and doesn't take up much space. It's also really good for you. Learn how to grow arugula from seed in less than a month here.
© FarmgirlFare.com, where polar fleece season has also begun. Woohoo! (This Sunday's 75 degree forecast has to be wrong.)
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