Roasted Potato Leek Soup Recipe

How to make it

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• 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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