Potato and Arugula Soup

Total Time: 1 hr 15

Active Time: 20 mins

Yields: 10 cups

 

Ingredients

2 tablespoons extra-virgin olive oil
2 medium onions, chopped
5 garlic cloves, minced
Kosher salt
8 cups chicken stock
3 pounds baking potatoes
6 ounces baby arugula

 

Directions

  1. In a large heavy pot, heat the oil over medium-high heat until hot. Stir in the onions, garlic, and 3/4 teaspoon salt and cook, stirring occasionally, until golden, 6 to 8 minutes.
  2. Peel and dice the potatoes.
  3. Stir in the stock and potatoes, then bring to a gentle boil.
  4. Cook, stirring occasionally until the potatoes are very soft and starting to fall apart, 45 minutes to 1 hour.
  5. Stir in the arugula until just wilted, about 3 minutes, then season the soup with salt to taste and serve.

Thanks to Ian Knauer on Food and Wine for this recipe! From foodandwine.com

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