Roasted Potato Leek Soup

I've wanted to blog this recipe for a while. I've made it about four times already this winter. Every time I photographed the soup, it looked sickly. These pictures were the best I could do. And they don't do justice to how great the soup is. The potatoes lend creaminess without a lot of fat. I was afraid the arugula would make the soup bitter, but it blended well with all the other flavors. And the crispy shallots are totally worth the time. Best of all, my son loves this soup. He slurps down huge bowls of it whenever it's around.


Roasted Potato Leek Soup
Adapted from Back to Basics
By Ina Garten

2 lbs Yukon gold potatoes, peeled
4 leeks, white and light green parts
¼ c olive oil
Kosher salt
Freshly ground black pepper
3 c baby arugula, lightly packed
½ c dry white wine
6 c chicken stock or vegetable stock
2 c whole milk
¼ c freshly grated Parmesan cheese, plus more for garnish
Crispy shallots (recipe follows)

Preheat oven to 400°F. Cut potatoes into 1-inch chunks. Slice leeks in half lengthwise, and then crosswise. Rinse sand from the layers of the leek. Place potatoes and leeks on a baking sheet in a single layer. Drizzle olive oil over them, and sprinkle with salt and pepper. Roast for about 45 minutes, turning them with a spatula halfway through cooking. Add the arugula and toss to combine. Roast another 5 minutes, until the arugula is wilted.

Meanwhile, in a large saucepan or a stock pot, heat the wine and chicken stock to simmering. Cover and keep warm over low heat. Add the roasted potatoes, leeks, and arugula. Puree with an immersion blender or in batches in a blender. Return soup to the pot (if using a blender) and stir in the milk and ¼ c of Parmesan cheese. Let simmer for 5 more minutes. Ladle soup into bowls and serve with more Parmesan cheese and crispy shallots.

Crispy Shallots

½ c olive oil
2 Tbs butter
4 shallots, peeled and thinly sliced.

Heat oil and butter in a sauté pan over medium heat. Add shallots and cook, stirring frequently, until they are a dark golden brown, about 20 minutes.