Vegetables Potatoes Potato and Arugula Soup 5.0 (1) 1 Review The peppery-ness of arugula stands in for black pepper in this recipe. Slideshow: More Warming Soup Recipes By Ian Knauer Ian Knauer Instagram Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows "Diary of a Foodie" and "Adventures with Ruth." Knauer went on to create and host his own PBS series, "The Farm with Ian Knauer." Food & Wine's Editorial Guidelines Published on December 16, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Ian Knauer Active Time: 20 mins Total Time: 1 hr 15 mins Yield: 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. Rate it Print