A family favorite during the winter. This tasty soup is from the Barefoot Contessa. Those toasted shallots make all the difference so don't skip them. A little crunch adds something special.
Author: Ina Garten
For the Soup
2poundsYukon gold potatoespeeled and cut into 3/4-inch chunks
4cupschopped leekswhite and light green parts, cleaned of all sand (4 leeks)
1/4cupgood olive oil
Kosher salt and freshly ground black pepper
3cupsbaby arugulalightly packed
1/2cupdry white wineplus extra for serving
6 to 7cupschicken stockpreferably homemade
1/4cupfreshly grated Parmesanplus extra for garnish
For Crispy Shallots (optional, but highly recommended)
1 1/2cupsolive oil or vegetable oil
5 to 6shallotspeeled and sliced into thin rings
Preheat the oven to 400 degrees 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 and crispy shallots, if using.
Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly.
Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels.
Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
Roasted Potato and Leek Soup https://gourmetliving.org/roasted-potato-and-leek-soup/