Roasted Potato Leek SoupFrom conner909 5 years ago
- 2 pounds yukon gold potatoes, peeled and cut into 1/4-inch chunks shopping list
- 4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks) shopping list
- 1/4 cup good olive oil shopping list
- kosher salt and freshly ground black pepper shopping list
- 3 cups baby arugula, lightly packed shopping list
- 1/2 cup dry white wine, plus extra for serving shopping list
- 6 to 7 cups chicken stock, perferably homemade (I used Swanson's) shopping list
- 3/4 cup heavy cream (I used half and half) shopping list
- 8 oz. creme fraiche (purchased it at Trader Joe's) shopping list
- 1/4 cup freshly grated parmesan cheese, plus extra for garnish shopping list
- Chrispy shallots, optional shopping list
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.
The Cookconner909 Southern Calif., CA
The Rating4 people
Love a good Potato Soup, you have my 5henrie in Savannah loved it
This looks and sounds amazing! Love the combo of leeks and poatoes in the soup! Nice addition of wine here!juels in Clayton loved it
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
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it