Soup is comforting and wonderful, particularly when the weather shifts to colder temperatures. This recipe incorporates ingredients I love individually; combined, it creates a smooth, silky puree that is perfectly flavored.
Source: Roasted Potato Leek Soup, Barefoot Contessa Back to Basics
2 pounds Yukon gold potatoes, peeled and cut into ¾-inch chunks
4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
¼ cup good olive oil
Kosher salt and freshly ground black pepper
3 cups baby arugula, lightly packed
½ cup dry white wine, plus extra for serving
6 to 7 cups chicken stock, preferably homemade
¾ cup heavy cream
8 ounces crème fraiche
¼ cup freshly grated Parmesan, plus extra for garnish
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 ½ 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, crème 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 ¼ cup of Parmesan. Serve hot with an extra grating of Parmesan.