Arugula vegetable soup/ Soup with arugula

I needed a way to have arugula since eating it raw can sometimes be too bitter and or spicy. I found several recipes here for cooked arugula: https://www.mtairynews.com/features/53051/big-bad-greens-arugula-out-of-control

The one below is a nice light soup good to serve with sandwiches or whatever.

The one below I have copied for the most part:

Pot Herb Soup (Mustard Greens, Spinach, Arugula)

You can-“Simmer some potato gnocchi in the soup just before serving. The tender mouthfuls of potato are so nice with the greens. Trader Joe’s sells gnocchi ready to heat and eat. Or serve this with garlic-rubbed croutons floating in the soup. “I didn’t use the gnocchi, but it would be very nice. Anyways cooking the arugula this way is great.

1 onion, finely diced

1 leek, white part only, chopped

1 stalk celery, diced

1 large carrot, chopped into small pieces

1 large baking potato cubed

1/3 cup chopped parsley and celery leaves, mixed

2 bay leaves

7 cups chicken broth, divided (I used vegetable broth and did add a few dried chicken bullion)

4 cups mustard greens stems removed and chopped (I didn’t have these😂 so just add more of spinach and arugula))

Salt

3 cups spinach leaves, stemmed and finely chopped

2 cups arugula leaves, stemmed and chopped

In a large, wide soup pot, cook the onion in the oil over high heat for about a minute. Add the leek, celery, carrot, potato, parsley mixture and bay leaves. Turn the heat to medium and cook, stirring frequently, for 5 minutes. Add 1 cup of the broth and the mustard greens, toss with 2 teaspoons of salt and cook, covered, until the greens have wilted down, about 5 to 7 minutes. Add the rest of the stock, bring to a boil, then simmer, covered, until the mustard is tender and mild, 25 to 35 minutes.

Add the spinach and arugula and cook until tender and bright green, about 3 to 5 minutes. Taste for salt and season with pepper.