INGREDIENTS

  • 2 large leeks , cleaned and sliced
  • 2 medium russet potatoes , cubed
  • 4 cups reduced-sodium fat-free chicken broth
  • 1/2 lb smoked turkey sausage, bite-sized pieces
  • 8 ounces arugula
  • 1/4 cup fat-free half-and-half
  • 2 tablespoons olive oil or butter

DIRECTIONS

  1. Heat oil over medium heat in your favorite soup pot.
  2. Sweat leeks until translucent (approx. 5 minutes).Do NOT allow leeks to brown.
  3. Add chicken broth.Bring to a boil.
  4. Add potatoes.Boil gently until soft (approx. 10 minutes).
  5. Add sausage and arugula.Stir over medium heat until the arugula cooks down. (1-2 minutes).
  6. Remove from heat.Stir in fat free half & half (or substitute heavy cream, if calories are not an issue).