Cooking Directions

• Heat the oil in a 4-quart saucepan over medium heat. Add the leeks and cook for 5 minutes. Add the potatoes and cook for 10 minutes.
• Add the broth. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the potatoes are tender. Add the arugula. Cook for 1 minute.
• Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process with the remaining broth mixture. Return all the puréed mixture to the saucepan. Cook over medium heat until the mixture is hot. Season to taste. Stir in the cream and lemon juice. Serve immediately.

Ingredients

• 2 tablespoons olive oil
• 2 leek, white part only, cleaned and chopped
• 4 medium potato, peeled and diced (about 4 cups)
• 3 cups Swanson® Chicken Broth
• 1 cup baby arugula
• 0.25 cup heavy cream
• 2 tablespoons lemon juice