Arugula Vichyssoise

Serves 2

In a medium saucepan, heat 1 tablespoon oil and sauté leeks until softened, about 5 minutes. Add garlic, potato and stock and cook until potato is tender, about 10 minutes. Use an immersion blender or stand blender and puree soup. Stir in arugula and cream, heat through and taste for seasoning.

While soup is cooking, heat a large skillet with remaining tablespoon olive oil and brown bread cubes. Garnish soup with croutons and serve.

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