1 T olive oil
1 shallot, thinly sliced
¾ pound potatoes, peeled and diced
4 cups vegetable or chicken stock
1 cup assorted lettuces, chopped
2 cups arugula leaves (or spinach may be substituted)
¼ cup cream
1 tsp. salt
½ tsp pepper

In large pot, cook shallot in olive oil until starting to brown.  Add potatoes and stock.  Bring stock to a simmer over high heat and cook until potatoes are tender.  Add arugula and lettuce and continue simmering until greens are tender, about 2 to 3 minutes.  Using a slotted spoon, transfer potatoes and greens to food processor.  Pour in enough stock to cover the vegetables.  Add the cream and seasonings.

Blend until smooth.  Pour the blended soup back into the pot with the remaining stock.  Stir to combine.  Pour into soup bowls and top with sliced goat cheese, if desired.

(adapted from