Lighter than most potato soup recipes, this Roasted Potato Leek Soup with Arugula bridges the gap between winter and spring effortlessly.
As the weather teases us with hints of warm temps to come, our thoughts turn to spring foods. But since our growing season isn’t in lock step with our cravings, we love recipes like this Roasted Potato Leek Soup with Arugula. Substantial enough to satisfy our hunger yet light enough to not weigh us down, this soup is a welcome addition to your menu planning.
A couple of things make this Roasted Potato Leek Soup with Arugula recipe stand out from other versions:
- The addition of arugula, with its peppery bite, keeps this soup lighter than a lot of other potato soup recipes.
- All of the veggies – the potatoes, the leeks and even the arugula – are roasted in the oven before being pureed and added to the soup. That extra step caramelizes the veggies and gives them a major flavor boost.
- This soup combines half and half with plain Greek yogurt for added protein while still maintaining the creaminess and rich flavor that we all love from potato leek soup.
You can make this Roasted Potato Leek Soup with Arugula a few days ahead of time, too. Cool completely, pop it in the fridge and simply reheat before serving. Add it to your spring brunch menu as a delicious first course or portion it out into containers to make easy lunches for the week!