Roasted Potato Leek Soup

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 lbs yukon gold potatoes, peeled and cut into 3/4-inch chunks
• 4 cups leeks, chopped and light green parts, cleaned of all sand (4 leeks)
• 1/4 cup olive oil
• 1 pinch kosher salt
• 1 pinch black pepper
• 3 cups baby arugula, lightly packed
• 1/2 cup dry wine, plus extra for serving
• 6 -7 cups chicken stock, preferably homemade
• 3/4 cup heavy cream
• 8 ounces creme fraiche
• 1/4 cup parmesan cheese, freshly grated, plus extra for garnish

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 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. roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. add the arugula and toss to combine. roast for 4 to 5 more minutes, until the arugula is wilted. 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.
• 3 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. 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.
• 4 when ready to serve, reheat the soup gently and whisk in 2 tablespoons wine and 1/4 cup of parmesan. serve hot with an extra grating of parmesan and crispy shallots, if using.
• 5 crispy shallots:.
• 6 nocoupons.
• 7 1 1/2 cups olive oil or vegetable oil
• 8 3 tablespoons unsalted butter
• 9 5 to 6 shallots, peeled and sliced into thin rings
• 10 heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees f on a candy thermometer.
• 11 reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. the temperature should stay below 260 degrees f. stir the shallots occasionally to make sure they brown evenly. remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. once they have dried and crisped, they can be stored at room temperature, covered, for several days.
• 12 yield: about 1/2 cup.