Roasted Potato Leek Soup (Serves 6 to 8)
Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson/Potter Publishers, All Rights Reserved
Photo: Quentin Bacon
2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
¼ cup good olive oil
Kosher salt and freshly ground black pepper
3 cups baby arugula, lightly packed
½ cup dry white wine, plus extra for serving
6 to 7 cups chicken stock, preferably homemade
¾ cup heavy cream
8 ounces crème fraîche
¼ cup freshly grated Parmesan cheese, plus extra for garnish
Preheat the oven to 400 degrees.
Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon 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 purée. Pour the purée into a large pot or Dutch oven. Continue to puree the vegetables in batches until they’re 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, crème fraîche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
When ready to serve, reheat the soup gently and whisk in 2 table-spoons white wine and the Parmesan cheese. Serve hot with an extra grating of Parmesan cheese