Roasted Potato and Leek Soup

This is another fabulous recipe from our 2011 December Luncheon. Carol W. comments are in italic. Enjoy!

Ingredients:

• 2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
• 4 cups chopped leeks, white and light green parts, (4 medium leeks)
• 1/4 cup good olive oil
• Kosher salt and freshly ground black pepper
• 3 cups baby arugula, lightly packed – (for the luncheon, 1 ½ cup was used)
• 1/2 cup dry white wine
• 6 to 7 cups chicken stock, preferably homemade
• 3/4 cup heavy cream
• 8 ounces creme fraiche
• 1/4 cup freshly grated Parmesan, plus extra for garnish
• Optional: Crispy Shallot

Preheat the oven to 400 degrees F.

1. Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly.

2. Roast for 40 to 45 (30 min. was sufficient)  minutes, turning them with a spatula a few times during cooking, until very tender.

3. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted.

4. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.

5. In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot.

6. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.

7. When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.

Serves 6-8