Method

• Heat oil to a medium/low heat in a large soup pot. 
• Add in the garlic, onion, and salt and stir, cooking out until transparent and sweet. Add in the potatoes and 3 cups of the stock. Keep the heat on medium and cook until potatoes are soft. 
• While the potatoes cook, add the bag of rocket and remaining cup of stock into a food processor or blender and pulse until the rocket is bright and chopped into small pieces. If you don’t have a blender, you can chop it finely using a large knife.
• Once the potatoes are cooked, remove from the heat and add in the rocket and remaining stock.
• Using a potato masher, mash the potatoes until they are mostly broken up with only some small pieces in the soup. Do not blend, or over mash the soup. If you over work the potatoes, they can become gluey.
• Taste and season to your liking. I find this soup takes a lot of salt and a little pepper. 
• Top with the chili flakes, thyme leaves and sliced parsley. Do not skip this part. This soup needs the fresh herbs for brightness. If you don’t have parsley and thyme, you can replace with any herbs on hand, or a squeeze of fresh lemon.
• Enjoy!