Roasted Potato Leek Soup

Shared by Jen at our November RS Meeting
Yields: 6-8 servings

Ingredients:
2 lbs. Yukon Gold Potatoes, peeled and cut into 3/4 inch chunks
4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
1/4 cup olive oil
Kosher salt and freshly ground pepper
3 cups baby arugla, lightly packed
1/2 cup dry white wine or apple cider vinegar
6 to 7 cups chicken stock
3/4 cup heavy cream
1/4 cup grated Parmesan
Carmelized onion for garnish

Directions:
Preheat 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 25-30 minutes, turning them with a spatula a few times during cooking, until very tender. (Watch carefully; they may cook through earlier than 25 minutes.)

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 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.

Scrape potatoes and leeks from the pan and throw into a stock pot. Add 6 cups of chicken stock, salt and pepper to taste. Simmer for 15 minutes to combine.

Puree in parts using a food processor or blender, and then return to the pan. While in the process add more stock to help the blending process. Add cream and Parmesan and stir well.

Continue to simmer for another 5-10 minutes or until well blended. Garnish with carmelized onions and serve.