Roasted Potato Leek Soup

Makes 6-8 servings, enough to freeze and save!

I haven’t made this for the Joy Luck Club yet, but it’s delicious! Don’t leave out the creme fraiche; it makes all the difference!

ingredients

2 lbs 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)
1/2 cup olive oil
kosher salt and freshly ground black pepper
3 cups baby arugula, lightly packed
1/2 cup dry white wine
6 to 7 cups chicken stock
1/4 cup heavy cream
8 oz creme fraiche
1/4 cup freshly grated parmesan cheese

1
Preheat oven to 400 degrees.
2
Combine 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 40-45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4-5 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.
3
Puree the vegetables together with the rest of the chicken stock. Add the cream, creme fraiche, 2 tsp salt, and 1 tsp pepper and check the seasonings.
4
When ready to serve, reheat the soup gently and whisk in 2 tbsp of white wine and the parmesan cheese.

Source: Akiko