Potato and Arugula Soup

1. 1

   In a large heavy pot, heat the oil over medium high heat until hot.

2. 2

   Stir in the onions, garlic, and 3/4 teaspoon salt and cook, stirring occasionally, until golden, 6 to 8 minutes.

3. 3

   Peel and dice the potatoes.

4. 4

   Stir in the stock and potatoes, then bring to a gentle boil.

5. 5

   Cook, stirring occasionally, until the potatoes are very soft and starting to fall apart, 45 minutes to 1 hour.

6. 6

   Stir in the arugula until just wilted, about 3 minutes, then season the soup with salt to taste and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.