Recipe – Roasted Potato Leek Soup

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I posted the picture….now comes the recipe! This one is from the Barefoot Contessa’s book “Back to Basics.” I’ve been a fan of Ina for some time now and own and love all of her recipe books. My friend Sarah has recently been doing a lot of Sunday cooking to put things up for the week so she was my inspiration to try out some new recipes – specifically ones that are great for leftovers. Later this week I’m planning to make Italian Wedding Soup also from the same cookbook and a pesto caesar salad that I believe is from Oprah’s magazine.

Enjoy!
2 lbs. Yukon Gold potatoes, peeled and cut into 3/4 inch chunks (I didn’t peel them…it takes too long!)
4 c. chopped leeks, white and light green parts, cleaned of all sand!
1/4 c. good olive oil
S & P
3 c. baby arugula, lightly packed
1/2 c. dry white wine
6-7 c. chicken stock
3/4 c. heavy cream
8 oz. creme fraiche
1/4 c. freshly grated Parmesan Cheese
Crispy Shallots for garnish (recipe to follow)
Preheat the oven to 400 degrees
Combine the leeks and potatoes on a sheet pan in a single layer and toss with olive oil and salt and pepper. Roast for 40-45 minutes, turning them with a spatula a few times, 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 c. of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the bottom of the pan.
In batches transfer the roasted vegetables to a food processor or blender and add enough liquid to blend evenly and make a puree. Pour the puree into a large pot and until they’re all done. Add enough of the remaining 1-2 cups of chicken stock to achieve the desired consistency. Then add the heavy cream and creme fraiche and stir until combined. Check the seasonings and when ready reheat slowly, stirring frequently, and add the grated parmesan cheese (I did mine in a mini prep food processor).
Serve hot with a garnish of grated parmesan cheese and crispy shallots.
Crispy Shallots:
1 1/2 c. olive oil or veggie oil
3 T. unsalted butter
5-6 shallots, peeled and sliced into thin rings.
Ina recommends cooking for 30-40 minutes but by the time I read down to this part I was hungry so instead I just toasted them in oil for about 10 minutes – medium heat until they were quite browned. I drained the excess oil and patted them with a paper towel.
You can save extra in a tupperware for several days.
Enjoy!!
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