Barefoot Contessa Roasted Potato Leek Soup

I think you three would eat this every night!

ingredients

1
Preheat oven to 400.
2
Combine the potatoes & leeks on a sheet pan in a single layer. Add the olive oil, 1 tsp salt & 1/2 tsp pepper. Toss to coat evenly. Roast for 40-45 minutes, turning with a spatula a few times, until very tender. Add the arugula and toss to combine. Roast for 4-5 minutes more. Remove the plan from the oven and place over 2 burners. Stir in the wine & 1 cup of the chicken stock and cook over low heat,s craping up any crispy roasted bits sticking to the pan.
3
In batches, transfer the roasted veggies to a food processor adding some pan liquid and chicken broth to make a puree. Pour the puree into a stock pot. Add enough of the remaining stock to make a thick soup. Add the cream and the creme fraiche, 2 tsp salt and 1 tsp of pepper & check the seasoning. When ready to serve, reheat gently and whisk in T white wine and the parmesan cheese.

Source: Kammy