Drunken Potato, Spinach & Arugula Soup

We had a lot of left over potatoes from the last two soups I made so we needed to find yet another soup with potatoes in it. While this is a soup, it’s more so a stew in my opinion. More chunky than brothy.

The recipe calls for kale, but my roomie and I are not big kale people so we chose a spinach and arugula mixture. We are big on the booze part though.. so just another attractive part of the recipe because naturally you get to drink beer while cooking, right?!

INGREDIENTS:

  • 1 teaspoon Olive Oil
  • 1 Yellow Onion, diced
  • 3 large Carrots, sliced
  • 1 tablespoon Garlic, minced
  • 10 small Yukon Potatoes, diced
  • 4 packets sodium free Bouillon (or cubes)
  • 1/2 teaspoon Sea Salt
  • 12oz bottle Beer
  • 1 1/2 spinach, chopped
  • 1 1/2 arugula, chopped
  • 4 cups Water

PREPARATION:

  1. In large stock pot, heat olive oil over medium heat.
  2. Saute onions, carrots and garlic until onions become translucent.
  3. Add potatoes, bouillon, and salt.
  4. Sauté vegetables until softened, adding beer to pot in batches to keep soup from sticking.
  5. Stir in spinach and arugula and sauté for 3 minutes until wilted.
  6. Add water to stock pot and bring soup to a boil over high heat.
  7. Serve and enjoy!

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Recipe Inspiration: http://blog.myfitnesspal.com/drunken-potato-and-kale-soup/

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