The peppery-ness of arugula stands in for black pepper in this recipe. Slideshow:  More Warming Soup Recipes 

Ian Knauer
February 2014

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© Ian Knauer

Recipe Summary

active:
20 mins
total:
1 hr 15 mins
Yield:
Makes about 10 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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