Potato and Arugula Soup


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

Potato and Arugula Soup
Photo: © Ian Knauer
Active Time:
20 mins
Total Time:
1 hr 15 mins
10 cups


  • 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


  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. 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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