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
- 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.
- Peel and dice the potatoes.
- Stir in the stock and potatoes, then bring to a gentle boil.
- Cook, stirring occasionally until the potatoes are very soft and starting to fall apart, 45 minutes to 1 hour.
- 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