Heat oil in a large saucepan over medium-high heat and add leeks. Saute for 5 minutes or until tender. Add potato and broth; bring to a boil. Reduce heat and simmer 25 minutes or until potato is tender. Place 3 cups potato mixture in a blender. Remove center piece of lid to allow steam to escape. Place a clean towel over the lid and blend until smooth. Return pureed mixture to pot, bring to simmer. Stir in arugula, salt & pepper, cook 2 minutes or until arugula wilts.
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|Serving Size: 1 Serving (446g)|
|Recipe Makes: 4|
|Calories from Fat: 33 (22%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 1192.5mg||41 %|
|Potassium 518.1mg||14 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 24g|
|Protein 2.9g||4 %|
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Calories per serving: 148
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