Monday, January 14, 2013

Recipe: Roasted Leek and Potato Soup with Arugula (or Spinach)

Roasted Leek and Potato Soup (1)
This simple, flavorful soup is thick and rich but not loaded with calories or cream (recipe here).

There's nothing like an 8°F morning to put you in the mood for a piping hot bowl of soup. I could probably eat soup every day in winter, and this Roasted Leek and Potato Soup with Arugula is one of my favorite recipes.

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 scrumptious 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, just as good reheated.

3 comments:

  1. I woke up this morning to the first snowfall of the year (in London!) and I would have loved a big mug of this wonderful soup to kick-start my day!

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  2. YUM!! This looks so good and it's pretty too!! :)
    It is even soup weather here, we have been in the teens every morning with highs only in the 30s...brrrr!!

    ReplyDelete
  3. Yum! I need to make some soup for this long holiday weekend. Makes a great hot breakfast (leftovers from the night before) and so versatile. Like you said - substitute onions or spinach, etc.

    ReplyDelete

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