A Return to Soup!

It's been a while since I made soup. I may have gone over-board last winter, so I've toned it down a bit. But this weekend was snowy and gray, so I plopped down in front of Pinterest to find inspiration for a new recipe. This is what I came up with. And it is very yummy.

Potato Leek Soup with Beef and Arugula

Stew beef, cubed in small pieces
Olive Oil
Leeks, diced
Garlic
Black Pepper
Yellow Potatoes, cubed in bite-sized pieces
1 carton Chicken broth
1 cup water
Tarragon
Bay Leaves

Arugula, finely diced in a food processor
1 Tbsp. Lemon Juice
1 Tbsp. White Vinegar

Cut beef and sear in a large soup pot. Once browned, add olive oil and leeks. Cook until leeks begin to brown. Add potatoes, broth, water, and spices. Cover pot and bring to a boil. Reduce heat and simmer until potatoes are tender. Dice arugula in a food processor. Add to pot with lemon juice and vinegar. Simmer for another 15-20 minutes.

Serve with parmesan cheese.