Arugula Soup With Goat Cheese

• 1 Tablespoon Olive Oil
• 1 whole Small Onion Or 1/2 Medium Onion, Thinly Sliced
• 3/4 pounds Russet Potatoes, Peeled And Cubed
• 3-1/2 cups Vegetable Stock
• 1 cup Assorted Lettuce
• 2 cups Arugula Or Spinach Leaves
• 1/4 cups Cream
• 1 teaspoon Salt
• 1/2 teaspoons Black Pepper
• 2-1/2 ounces, weight Goat Cheese, Sliced

1. In a medium pot heat the olive oil over medium heat. Add the onions and saute until tender and starting to brown, about 4 minutes. Add the potatoes and the stock and bring 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.
2. Using an immersion blender, blend all the ingredients in the pot until smooth. You can also transfer the lettuce and potatoes to a blender and then return to the pot once blended. Add the cream, salt, and pepper. Pour the soup into serving bowls. Top each soup with sliced goat cheese and stir to combine. Serve immediately.

olive oil, onion, potatoes, vegetable stock, assorted lettuce, arugula, ubc, salt, black pepper, cheese

Taken from tastykitchen.com/recipes/soups/arugula-soup-with-goat-cheese/ (may not work)