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Serves 4

INGREDIENTS
2 Tbs. butter
1 Onion, finely chopped
2 Potatoes, roughly 8 oz., cut into ¾ inch dices or pieces
3 ½ Cups arugula, roughly chopped
1 ¼ Cups chicken stock
1 ¼ Cups milk

DIRECTIONS
Start by melting butter in a large pot.
Add in onion pieces and cook over low heat, stirring occasionally (5-6 minutes).
Add the potato pieces, stir, cover, and cook for aprox. 5 minutes.
Add in arugula, cover, and cook for approx. 3-4 minutes, stirring occasionally until wilted.
Add the chicken stock and milk, and add salt and pepper to taste.
Simmer for 10 minutes (until the potatoes are tender).
Blend the soup in a blender or food processor and then strain the mixture through a strainer into a clean pot or individual serving bowls.