1 tablespoon olive oil 1 shallot, thinly sliced 3/4 pound Yukon gold potatoes, peeled and diced 4 cups chicken or vegetable stock 1 cup chopped, about 2 ounces, assorted lettuce (butter, red leaf, green leaf) 2 cups (2 ounces) arugula or spinach leaves 1/4 cup cream 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Garnish: 2 1/2 ounces goat cheese, sliced 4 servings View Full Recipe
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