Ingredients

How to make it

  • Preheat the oven to 400 degrees.
  • Combine the potatoes and leeks on a sheet pan in a single layer.
  • Add the olive oil, 1 tsp. salt and 1/2 tsp. 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 two 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.
  • 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 are 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.
  • When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and the Parmesan cheese.
  • Serve hot with an extra grating of Parmesan cheese and crispy shallots, if using.
  • Crispy Shallots : 1 1/2 cups olive oil or veg. oil; 3 Tbsp. unsalted butter, 5 to 6 shallots, peeled and sliced into rings.
  • Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees on a candy thermometer.
  • 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. 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.
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Reviews & Comments 5

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  • DetroitTokyo 3 years ago
    Looks awesome! If I didn't puree it do you think it would still be good?
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    " It was excellent "
    minitindel ate it and said...
    Wow michele i love soups and this looks fabulous darlin' lol

    i love it

    ok im on my way over save me a couple of bowls yummm


    tink
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    " It was excellent "
    juels ate it and said...
    This looks and sounds amazing! Love the combo of leeks and poatoes in the soup! Nice addition of wine here!
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  • notyourmomma 5 years ago
    POW, right out of the park, m'dear. Wonderful roasted flavor and yummy yummy shallots. MMMMMGood.
    Was this review helpful? Yes Flag
    " It was excellent "
    henrie ate it and said...
    Love a good Potato Soup, you have my 5
    Was this review helpful? Yes Flag

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