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Total:
2 hr 17 min
Prep:
10 min
Inactive:
1 hr 40 min
Cook:
27 min
Yield:
4 (1-cup servings)

Ingredients

Soup:
Croutons:

Directions

For the soup: In a large saucepan or Dutch oven, heat the oil over medium heat. Add the shallots and season with a pinch of salt and pepper. Cook, stirring frequently, until tender, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the potatoes, chicken broth, and arugula. Bring to a boil. Reduce the heat, cover, and simmer until the potatoes are very tender, about 15 minutes. In batches, ladle the mixture into a blender or food processor and blend until smooth. Return the soup to the saucepan and whisk in the cheese, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Let the soup cool to room temperature, about 30 minutes. Refrigerate for at least 1 hour until ready to serve. Before serving, adjust the seasoning with salt and pepper, to taste.

For the croutons: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

In a small bowl, toss together the bread, oil, and salt until coated. Spread in a single layer on a small baking sheet. Bake until golden, 10 to 12 minutes. Cool for 10 minutes.

To serve: Ladle the soup into small bowls. Garnish with croutons and cherry tomatoes.

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