Roasted Potato Leek Soup with Arugula

Roasted Potato Leek Soup with Arugulan is a gluten free recipe with 8 servings. This soup has 219 calories, 9g of protein, and 10g of fat per serving. For $1.83 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe from Garnish with Lemon has 388 fans. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up salt, yukon gold, parmesan, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is great. If you like this recipe, take a look at these similar recipes: Roasted Potato Leek Soup, Roasted Potato Leek Soup with Homemade Croutons, and Roasted Garlic, Potato, Leek and Fennel Soup.

Servings: 8

 

Ingredients:

Extra arugula or croutons for garnish, optional

3 large handfuls baby arugula

4 (14-ounce) cans chicken broth

1/2 cup dry white wine

5 garlic cloves, peeled

3/4 cup half & half

3 large leeks, cleaned and cut into 1-inch chunks (white and light green parts)

3 tablespoons olive oil

1/4 cup freshly grated Parmesan, plus extra for garnish

1/4 teaspoon pepper (or to taste)

1 cup plain Greek yogurt

1/2 teaspoon salt (or to taste)

Salt and Pepper

2 pounds Yukon gold or other yellow potatoes, cut into small chunks

Equipment:

oven

bowl

spatula

frying pan

stove

blender

pot

whisk

Cooking instruction summary:

Preheat the oven to 400 degrees F. Add potatoes, leeks and garlic to a large bowl. Drizzle with olive oil, sprinkle with salt and pepper and gently stir to coat vegetables. Pour vegetables on a sheet pan keeping everything in a single layer. Roast for 40 minutes, turning every 15 minutes with a spatula. Scatter arugula on pan and return to oven for 5 more minutes. The vegetables should be very tender and the arugula will start to wilt. Remove pan from oven and place on heat-proof surface (like the top of the stove). Pour wine on hot pan and scrape bottom of pan to remove brown bits. Working in batches, add 1/4 of roasted vegetables and pan juices and 1 can chicken broth to blender and blend until smooth. Pour mixture into a large soup pot . Repeat until all vegetables are pureed and all chicken broth is used. Gently reheat soup on stovetop using medium low heat. Once soup is warm, whisk in half and half, yogurt and Parmesan cheese. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper and adjust seasoning as desired. Serve warm with croutons or extra arugula.

 

Step by step:


1. Preheat the oven to 400 degrees F.

2. Add potatoes, leeks and garlic to a large bowl.

3. Drizzle with olive oil, sprinkle with salt and pepper and gently stir to coat vegetables.

4. Pour vegetables on a sheet pan keeping everything in a single layer. Roast for 40 minutes, turning every 15 minutes with a spatula. Scatter arugula on pan and return to oven for 5 more minutes. The vegetables should be very tender and the arugula will start to wilt.

5. Remove pan from oven and place on heat-proof surface (like the top of the stove).

6. Pour wine on hot pan and scrape bottom of pan to remove brown bits.

7. Working in batches, add 1/4 of roasted vegetables and pan juices and 1 can chicken broth to blender and blend until smooth.

8. Pour mixture into a large soup pot . Repeat until all vegetables are pureed and all chicken broth is used. Gently reheat soup on stovetop using medium low heat.

9. Once soup is warm, whisk in half and half, yogurt and Parmesan cheese. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper and adjust seasoning as desired.

10. Serve warm with croutons or extra arugula.


Nutrition Information:

Quickview
240k Calories
8g Protein
9g Total Fat
29g Carbs
21% Health Score
Limit These
Calories
240k
12%

Fat
9g
15%

  Saturated Fat
3g
19%

Carbohydrates
29g
10%

  Sugar
3g
4%

Cholesterol
11mg
4%

Sodium
1153mg
50%

Alcohol
1g
9%

Get Enough Of These
Protein
8g
17%

Vitamin C
43mg
53%

Vitamin K
40µg
39%

Manganese
0.54mg
27%

Vitamin B6
0.49mg
25%

Potassium
847mg
24%

Vitamin A
1084IU
22%

Phosphorus
193mg
19%

Calcium
166mg
17%

Folate
59µg
15%

Fiber
3g
14%

Magnesium
54mg
14%

Iron
2mg
13%

Vitamin B3
2mg
12%

Copper
0.24mg
12%

Vitamin B2
0.2mg
12%

Vitamin B1
0.14mg
9%

Vitamin E
1mg
8%

Vitamin B5
0.66mg
7%

Selenium
4µg
7%

Zinc
0.96mg
6%

Vitamin B12
0.38µg
6%

covered percent of daily need
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Food Trivia

The largest item on any menu in the world is the roast camel.

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