Prep 0 mins
Cook 30 mins
In the fall, my husband and I have this soup every Tuesday (when we watch House). It is a very easy and tasty soup. I can even handle cooking it after a long day of teaching and grad school. The serving size is for our big appetites, so take it with a grain of salt. Any kind of pre-cooked sausage works- smoked, kielbasa, or (our favorite) buffalo summer sausage. When I can't find arugula, I use kale or mustard greens.
- 2 large leeks, cleaned and sliced
- 2 medium russet potatoes, cubed
- 4 cups reduced-sodium fat-free chicken broth
- 1⁄2 lb smoked turkey sausage, bite-sized pieces
- 8 ounces arugula
- 1⁄4 cup fat-free half-and-half
- 2 tablespoons olive oil or 2 tablespoons butter
- Heat oil over medium heat in your favorite soup pot.
- Sweat leeks until translucent (approx. 5 minutes). Do NOT allow leeks to brown.
- Add chicken broth. Bring to a boil.
- Add potatoes. Boil gently until soft (approx. 10 minutes).
- Add sausage and arugula. Stir over medium heat until the arugula cooks down. (1-2 minutes).
- Remove from heat. Stir in fat free half & half (or substitute heavy cream, if calories are not an issue).