Arugula-buttermilk potato soup is my favorite quick and easy recipe for classic potato soup! This recipe is delicious and creamy and lightened up with buttermilk instead of cream.
Well yes, arugula-buttermilk potato soup? What am I thinking? While it’s thigh in the 80’s outside and humidity already picked up but I am craving comfort food. Usually, a small talk with my coffee dealer ends with “have a great day” nowadays it’s: “stay cold” which translate for me into “good luck trying to survive the next three months”. But soup always works. I can have soup any time of the day. And this one is different, it’s special. It’s like a bowl of mashed potatoes and this is what this arugula-buttermilk potato soup is basically. But it’s just much better with more flavors from the broth, onion and garlic.
arugula-buttermilk potato soup
I needed this arugula-buttermilk potato soup to be thick and a bit chunky. The rest is adjustable, more feta? Sure! Arugula makes this soup even more rustic and adds texture and a peppery flavor. I am just putting that out there, I even like it cold but preferably warm and rather not steaming hot in this summery temperatures.
- 1 large onion, peeled, chopped
- 1 garlic clove, peeled, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 pounds russet potatoes or other mealy potatoes
- 1.2 L / 5 cups chicken or vegetable broth
- sea salt and cayenne pepper to taste
- 475 ml / 2 cups buttermilk
- about two handful baby arugula
- crumbled feta
- In a large Dutch oven over medium-high heat add the butter, oil, and onion and cook until softened and slightly browned. Add garlic and cook for one more minute.
- Peel the potatoes and cut them into chunks. The smaller the chunks of potatoes the shorter the cooking time.
- Add the potato chunks and the broth and cook over medium heat until tender, about 10-15 minutes.
- With a potato masher, break up the cooked potatoes for a thick and chunky consistency or use a blender for a creamy result. Whisk in buttermilk and warm the arugula-buttermilk potato soup if necessary. Season with salt and cayenne pepper to taste.
- Stir in most of the arugula and save a few leaves for garnish. Serve topped with remaining arugula and feta.