Roasted Potato & Leek Soup

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 2 lbs potatoes
• 2 leeks
• 3 garlic cloves
• 2 tablespoons olive oil
• 1/2 cup wine
• 10 ounces spinach or 10 ounces watercress or 10 ounces arugula
• 1 quart chicken or 1 quart vegetable broth
• salt & pepper
• 1 cup cream (optional) or 1 cup creme fraiche (optional) or 1 cup sour cream (optional)

Recipe

• 1 preheat oven to 400 degrees.
• 2 clean, peel (if desired), and cut potatoes into 1" pieces. place in large bowl.
• 3 clean leeks. cut lengthwise, then into 1/4" slices. add to potatoes.
• 4 mince or press garlic over potatoes and leeks.
• 5 drizzle with olive oil and put the whole mess in a rimmed cookie sheet.
• 6 sprinkle with salt and pepper and roast for 40 minutes, turning once after 20 minutes.
• 7 after 40 minutes, pull vegetables and pour wine over. place spinach on vegetables and carefully put back into the oven for 5 minutes, just to wilt the spinach (or other green).
• 8 when spinach has wilted, pull cookie sheet from oven and gently scrape vegetables from cookie sheet.
• 9 in batches, scoop vegetables into food processor with 1 cup of broth and pulse to desired consistency (or if chunky is your thing, simply use a potato masher, adding broth is needed).
• 10 add salt, pepper, and cream as desired.