2 tablespoons extra-virgin olive oil 2 medium onions, choppe 5 garlic cloves, minced Kosher salt 8 cups chicken stock 3 pounds baking potatoes 6 ounces baby arugula
In a big pot, warm up the oil on medium-high heat. Add the onions, garlic, and a bit of salt. Cook while stirring now and then until they turn golden, which takes about 6 to 8 minutes.
Peel and chop the potatoes. Put them into the pot along with the stock.
Let it come to a gentle boil. Keep cooking and stirring every now and then until the potatoes become really soft and start to break apart.
This usually takes around 45 minutes to 1 hour.
Add the arugula and stir until it wilts, which takes about 3 minutes.
Then, taste the soup and add more salt if needed. Serve it up!