Level: Easy
Yield: Serves 6 to 8
Nutritional Information Per Serving (1 of 8 servings): Calories 842, Total Fat 69 g, Saturated Fat 19 g, Carbohydrates 45 g, Dietary Fiber 5 g, Sugar 11 g, Protein 12 g, Cholesterol 62 mg, Sodium 1234 mg
Total Time: 2 hours 10 minutes
Preparation Time: 35 minutes
Cooking Time: 1 hour 35 minutes

Transform your kitchen into a gourmet haven with this irresistible roasted potato leek soup, straight from Ina Garten's timeless collection. Velvety smooth, packed with flavor, and topped with optional crispy shallots, it's the perfect dish to impress at any gathering.

Ingredients:

2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
4 cups chopped leeks (white and light green parts), thoroughly cleaned of any sand (about 4 leeks)
1/4 cup high-quality olive oil
Kosher salt and freshly ground black pepper, to taste
3 cups lightly packed baby arugula
1/2 cup dry white wine, plus extra for serving
6 to 7 cups chicken stock, ideally homemade
3/4 cup heavy cream
8 ounces crme frache
1/4 cup freshly grated Parmesan cheese, plus more for garnish
Crispy shallots (optional, recipe below)

Crispy Shallots:

1 1/2 cups olive oil or vegetable oil
3 tablespoons unsalted butter
5 to 6 shallots, peeled and thinly sliced into rings

Instructions:

Preheat your oven to 400F (200C). Discover the magic of roastingit's the secret to unlocking deep, caramelized flavors that make this soup unforgettable.
On a baking sheet, spread out the potatoes and leeks in a single layer. Drizzle with olive oil, sprinkle 1 teaspoon salt and 1/2 teaspoon pepper, then toss well to coat evenly. Roast for 40 to 45 minutes, stirring a few times until the vegetables are very tender. Add the arugula and mix gently, then roast for an additional 4 to 5 minutes until the arugula wilts. Remove from oven and place the pan over two burners on low heat. Stir in the white wine and 1 cup of chicken stock, scraping up any browned bits from the pan.
Working in batches, transfer the roasted vegetables along with the pan liquid and about 5 cups of chicken stock into a food processor fitted with a steel blade. Puree until smooth, then pour into a large pot or Dutch oven. Repeat with remaining vegetables until all are pureed and combined. Add some or all of the remaining 1 to 2 cups of stock to reach a thick soup consistency. Stir in the cream, crme frache, 2 teaspoons salt, and 1 teaspoon pepper. Taste and adjust seasonings as necessary.
When ready to serve, gently reheat the soup. Whisk in 2 tablespoons of white wine and 1/4 cup Parmesan. Ladle into bowls and top with extra Parmesan and crispy shallots, if desired. Watch your guests' faces light up with delight!

Crispy Shallots Preparation:

Heat the oil and butter in a saucepan over medium-low heat. Use a candy thermometer and heat until the temperature reaches 220F (104C).
Lower the heat to low, add the sliced shallots, and cook for 30 to 40 minutes until they turn a deep golden brown. Keep the oil temperature below 260F (127C) to avoid burning, stirring occasionally for even browning. Remove the shallots with a slotted spoon, drain on paper towels, and spread out to cool. After they are crisp and dry, store at room temperature in a covered container for several days. These golden gems add the perfect crunchworth every minute!