Roasted Potato Soup with Arugula

A creamy, dreamy soup with roasted potatoes, onions and fresh arugula makes a healthy one bowl dinner.

So easy to make with roasted potatoes

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.

So easy to make with roasted potatoes

 

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. So easy to make with roasted potatoes

Check out the quick video for this recipe.  Do you like video’s of my recipes?  Do you find it helpful?  I would love feedback on them, pretty please.

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Yields 8

Roasted Potato Soup with Arugula

5 minPrep Time

45 minCook Time

50 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 lbs. Yukon gold potatoes, cut into 1 inch chunks
  • 2 large onions, peeled and cut into 8 pieces each
  • 1 tbsp. grape seed oil
  • 1 tsp. kosher salt
  • 1/4 tsp. fresh ground black pepper
  • 1/2 cup white wine
  • 6 cups chicken or vegetable broth, divided
  • 1 3/4 cups buttermilk
  • 4 cups baby arugula
  • 1 oz. grated Parmesan cheese
  • 1 tsp. Italian spice mix
  • 1/4 tsp. allepio or ancho chili powder

Instructions

  1. Preheat oven to 400*.
  2. Place potatoes, onions, oil, salt and pepper on a large rimmed baking sheet. Toss to coat.
  3. Bake for 40 to 45 minutes, or until potatoes are fork tender.
  4. Place baking sheet on the stove over 2 burners. Turn heat to medium low.
  5. Add wine and 1 cup chicken broth. Stir and scrape any browned bits off the bottom.
  6. Turn off the stove and pour the mixture into a large Dutch oven.
  7. Stir in remaining ingredients.
  8. Using an immersion blender, puree soup.
  9. Place over medium-low heat to warm.
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Happy Healthy Eating,

Christie

Adapted from Ina Garten’s Roasted Potato Leek Soup

But wait, there’s more.  Check out these deliciously, healthy soup recipes:

Butternut Celeriac Soup

Butternut Squash Celeriac Soup

Roasted Tomato Soup with Balsamic Vinegar

Roasted Tomato Soup with Balsamic Vinegar 

My child loved this soup and even ate the vegetables - Low Calorie, Healthy Crockpot recipe

Slow Cooker Italian Meatball Soup

So easy to make with roasted potatoes

Comments

  1. Yep, if I have a ton of potatoes, then soup often gets made. But..... I have never made roasted potato soup, in fact the thought of roasting potatoes has never occurred to me for a soup. Love this!
  2. Mmmmmm that would be perfect for a rainy Washington day!!
  3. This soup looks amazing! I love all the flavors!
  4. What a hearty soup you share today Christie... any soup like yours must be a winner in my house..thx for sharing it .
  5. Never thought to roast or bake potatoes for a soup, but what a good idea. I never peel my potatoes unless they aren't organic, which is a rarity. Lovely sounding soup.
  6. You know what's dangerous? Seeing a recipe like this and realizing you have just about all the ingredients, that's what. This looks amazing!
  7. I love the arugula on this soup!
  8. This looks so creamy and delicious! I totally agree with you about throwing everything on a sheet pan, I roast all my vegetables, so easy and flavorful.
  9. Wow, this flavor combination sounds wonderful! I love potato soup and arugula but never would have thought to combine them in a soup, I can't wait to try it!

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