Alice’s Warm and Easy Arugula Vichyssoise

ALICE’S WARM AND EASY ARUGLA VICHYSSOIS
4 T. olive oil
2 leeks, green parts discarded, white parts washed and finely chopped
8 oz. chopped onion mix
2 T. minced garlic
1 t. Kosher salt
1 lb. small Yukon gold potatoes, cubed (you can peel if you like, I leave peelings on)
1 t. red pepper flakes
1 (4-6” Parmesan cheese rind (I leave some of the cheese on the rind)
8 c. chicken broth
5 oz. fresh baby arugula
2 T. olive oil
2 T. fresh lemon juice
Salt/pepper to taste

1. Heat a Dutch oven over medium heat and add 2 T. olive oil.
2. Add leeks and chopped onions and salt, stir often, until tender, about 5-6 minutes.
3. Add the minced garlic and stir often and cook another minute.
4. Add the cubed potatoes and red pepper flakes and cook for about 2-3 minutes. Stir often.
5. Add the broth and stir to mix.
6. Add the cheese rind and let simmer for about 20 minutes or until potatoes are tender.
7. Stir in arugula and cook for about 1 minute or until wilted.
8. Discard cheese rind.
9. Add the remaining 2 T. olive oil and 2 T. fresh lemon juice.
10. Using Immersion blender, puree until completely smooth.
11. Taste for seasonings.
12. When serving, ladle into bowl and top with mascarpone cheese, Greek yogurt or sour cream.