A creamy, dreamy soup with roasted potatoes, onions and fresh arugula makes a healthy one bowl dinner.
What do you do when you have a ton of potatoes? Make soup, of course. The one problem, I did not feel like peeling, cubing and boiling them. Thank goodness for my trusty baking pan and oven. The combination of the two save many a weeknight dinner for me. I threw some onions on the pan with the potatoes and roasted them. Then it was a simple matter of scooping the vegetables into a pot, adding some broth and whirling away with my immersion blender, peel and all from the potato. It makes one delicious hearty soup, that I added a little peppery arugula in for good measure. Your kids will not know there are greens in this soup, if they are of the “leafy, green vegetable – hating” variety like my daughter.
Think of this like an Americanized version of the famous French soup, Vichyssoise, Potato Leek Soup. Leeks are expensive, so I used the humble, delicious and economical onion. If you would like to spring for a few leeks, go for it. They would add a lovely flavor to the soup. You can roast them in place of the onion. This is an inexpensive, easy and satisfying meal in a bowl. It will help warm you and give you sustenance to get through these cold winter days. Bon Appetit.
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Happy Healthy Eating,
Adapted from Ina Garten’s Roasted Potato Leek Soup
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