House Soup- Potato, Leek, Sausage, and Arugula

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

Directions

1. Heat oil over medium heat in your favorite soup pot.
2. Sweat leeks until translucent (approx. 5 minutes). Do NOT allow leeks to brown.
3. Add chicken broth. Bring to a boil.
4. Add potatoes. Boil gently until soft (approx. 10 minutes).
5. Add sausage and arugula. Stir over medium heat until the arugula cooks down. (1-2 minutes).
6. Remove from heat. Stir in fat free half & half (or substitute heavy cream, if calories are not an issue).