2 c. arugula
1 lb. potatoes or squash
1 lb. leeks
2 qt .water or broth
Salt & freshly ground pepper
½ c. heavy cream or coconut milk
Wash and dry arugula. Peel & chop potatoes or squash. Wash leeks, slice the white portion, and combine with potatoes or squash.  Add to water or broth, along with salt to taste. Simmer for 25 minutes. Add arugula and cook for 10 more minutes. Add cream or coconut milk. Grind pepper over soup, to taste. Serve with crusty toasted bread rounds floating on top. Drizzle bread with olive oil and cheese, if desired.