Arugula and Potato Soup Recipe

Name: Arugula and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 2 medium onions, sliced; 2 leeks, trimmed, halved lengthwise, washed well and sliced; 1 garlic clove, sliced; 1/4 teaspoon salt, plus more to taste; 1 1/2 pounds boiling potatoes (about 4 medium), peeled, quartered lengthwise and sliced; 2 1/2 cups chicken broth; ⅛ teaspoon ground ginger; ⅛ teaspoon freshly grated nutmeg; ⅓ cup heavy cream or milk; 2 bunches coarsely chopped arugula leaves (about 2 1/2 cups); Freshly ground black pepper

Servings: persons

3 tablespoons unsalted butter
2 medium onions, sliced
2 leeks, trimmed, halved lengthwise, washed well and sliced
1 garlic clove, sliced
1/4 teaspoon salt, plus more to taste
1 1/2 pounds boiling potatoes (about 4 medium), peeled, quartered lengthwise and sliced
2 1/2 cups chicken broth
⅛ teaspoon ground ginger
⅛ teaspoon freshly grated nutmeg
⅓ cup heavy cream or milk
2 bunches coarsely chopped arugula leaves (about 2 1/2 cups)
Freshly ground black pepper

1
Melt two tablespoons of the butter in a heavy saucepan over medium low heat.
2
Add the onions, leeks, garlic and salt, tossing to coat.
3
Cover and cook slowly, tossing occasionally, until the vegetables have softened, about 20 minutes.
4
Add the potatoes, broth, ginger and nutmeg, stirring to combine.
5
Raise the heat and bring the mixture to a boil, skimming off all the froth from the surface.
6
Simmer, partly covered, until the potatoes are tender, 30 to 40 minutes.
7
Remove half the solids with a slotted spoon and puree until smooth in a food processor or a blender.
8
Return the puree to the soup and add the cream or milk.
9
Bring to a boil, then thin the soup if desired with additional broth.
10
(The soup can be prepared in advance to this point, then returned to a boil at serving time.)
11
Scatter the chopped arugula over the surface and cover the pan.
12
Cook until the arugula has wilted, about two minutes.
13
Stir, add salt and pepper to taste, making sure to season the soup carefully.
14
Swirl in the remaining tablespoon of butter and serve immediately.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 2 medium onions, sliced, 2 leeks, trimmed, halved lengthwise, washed well and sliced, 1 garlic clove, sliced, and more.

Yes, Arugula and Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Arugula and Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions