Potato and Leek Soup

Right time of the year for soups, it is a weekly event, we make a pot of soup, have some crusty bread – and dinner is served!

2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
4  Cups chopped leeks, white and light green parts, cleaned very well (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 / Vegetable Stock
3/4  Cup heavy cream
8 ounces creme fraiche
1/4  Cup freshly grated Parmesan, plus extra for garnish

Preheat the oven to 400° F.

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 2 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’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, 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 1/4 cup of Parmesan.

Serve hot with an extra grating of Parmesan if using.

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About Delicious Goodies

Love life, the outdoors, photography, reading, cooking, baking, spending time with family. Just a girl next door in what I call paradise - Southern California. By no means a professional cook, I do enjoy cooking, trying new recipes and sharing with others. I hope you enjoy what you find here! I have one Vegan in the family, so we are always making two meals, rather fun, and it allows us to try new ideas. When I was in Middle School I use to help my Grandmother make cookie canisters - every year at Christmas we would make an assortment of cookies, breads, candy and put them in a wrapped canister and give them as gifts. I still enjoy this idea, although haven't done it that much - at least not an assortment of goodies. I think this year will be the year I go back to that idea and see how everyone likes it. Have a wonderful week, and spread kindness everywhere you go!
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