Recipe

Roasted Potato Leek Soup Recipe

Add Step-by-Step Photos	Conner909 / All my dishes 8 months, 3 weeks ago This rich, hearty soup is just perfect for a cold winter's night! Another Ina Garten special recipe from her Back to Basics cookbook. It's reall full of flavor, so try it! Suggestion: read the entire recipe before starting... if I had, I wouldn't h... More Prep:30m Cook:60m Servings:6	Conner909
	potato leeksarugula winecreme fraiche

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Ingredients

2 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch chunks

4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)

1/4 cup good olive oil

kosher salt and freshly ground black pepper

3 cups baby arugula, lightly packed

1/2 cup dry white wine, plus extra for serving

6 to 7 cups chicken stock, perferably homemade (I used Swanson's)

3/4 cup heavy cream (I used half and half)

8 oz. creme fraiche (purchased it at Trader Joe's)

1/4 cup freshly grated Parmesan cheese, plus extra for garnish

Chrispy Shallots, optional

Directions

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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Comments

henrie 8 months, 3 weeks ago said:
Love a good Potato Soup, you have my 5

notyourmomma 8 months, 3 weeks ago said:
POW, right out of the park, m'dear. Wonderful roasted flavor and yummy yummy shallots. MMMMMGood.

juels 8 months, 3 weeks ago said:
This looks and sounds amazing! Love the combo of leeks and poatoes in the soup! Nice addition of wine here!

minitindel 8 months, 3 weeks ago 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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