Arugula And Potato Soup Recipe

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Servings: 4


Cost per serving $2.33 view details
  • 4 med new potatoes scrubbed and diced (about 2 c.)
  • 3 c. water
  • 2 c. arugula leaves loosely packed then minced salt
  • 2 c. cubed country sourdough bread freshly grnd black pepper generous
  • 4 tsp green fruity extra virgin olive oil


  1. Put potatoes and water in heavy pot and bring to boil. Cook potatoes about 15 min or possibly till partially cooked, then add in arugula and a couple large pinches salt. Cover pot and continue cooking about 20 min.
  2. Turn off heat, add in bread, then cover and let pot stand about 10 min.
  3. Add in pepper and extra virgin olive oil to taste and serve. Drizzle with a little more extra virgin olive oil if you wish, after it has been ladled into bowls.
  4. NOTES : My friend Priscilla Coe first introduced me to this recipe 10 years ago. It is a very easy soup, and very inexpensive if you grow your own arugula. Make sure you spring for a good sourdough bread and excellent extra virgin olive oil. It is the difference between a good soup and a great soup.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 515g
Recipe makes 4 servings
Calories 496  
Calories from Fat 23 5%
Total Fat 2.54g 3%
Saturated Fat 0.67g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 795mg 33%
Potassium 1144mg 33%
Total Carbs 101.58g 27%
Dietary Fiber 6.6g 22%
Sugars 5.65g 4%
Protein 18.11g 29%
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