Arugula and potato soup

By duckieq

Ingredients

• 1 tablespoon olive oil
• 1 shallot, thinly sliced
• 3/4 pound Yukon gold potatoes, peeled and diced
• 4 cups chicken or vegetable stock
• 1 cup chopped, about 2 ounces, assorted lettuce (butter, red leaf, green leaf)
• 2 cups (2 ounces) arugula or spinach leaves
• 1/4 cup cream
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• sliced goat cheese for garnish

Preparation

Step 1

In a medium pot warm the olive oil over medium heat. Add the shallots and cook until tender and starting to brown, about 4 minutes. Add the potatoes and the stock. Bring the stock to a simmer over high heat. Reduce the heat and continue to simmer, covered, until the potatoes are almost tender, about 20 minutes. Add the arugula and lettuce to the pot and continue simmering, uncovered until the greens are tender, another 2 to 3 minutes. Add the cream, salt, and pepper.

*Blend the ingredients together until smooth with an immersion blender. Be careful to blend slowly. soup back into the Stir to combine. Cover and keep warm.

Pour the soup into 4 serving bowls. Top each soup with 1/2-ounce sliced goat cheese. Serve immediately.