Sauté onion, garlic & thyme for 1 minute

Add potatoes, a pinch of salt and pepper

Cover and then turn the heat to low

Simmer for 15 minutes

Deglaze the pan by adding the white wine

Add the milk and cook on medium heat for 15 minutes or until the potatoes are cooked (the potatoes are cooked when you can easily put a knife through them)

Add the Arugula

Place everything together into a blender or food processor and quickly liquidize

Strain the soup out of the blender/food processor and add more salt, pepper or lemon juice to preferred taste

Place in refrigerator for at least 1 hour prior to serving