So, Barefoot Contessa strikes once again, and has provided me with lunch for a week, and stocked me freezer as well.
Ina Garten's Roasted Potato Leek Soup
2 pounds 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 good olive oil
Kosher salt and freshly ground black pepper
3 cups baby arugula, lightly packed
1/2 cup dry white wine
6 to 7 cups chicken stock, preferably homemade
3/4 cup heavy cream
8 ounces creme fraiche (if you can't find creme fraiche, sub sour cream mixed with equal parts cream)
1/4 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 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 veggies in large dutch oven. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits remaining in the pan to the pot.
- Add about 5 cups of the chicken stock to the pot, and use an immersion blender to make a puree. 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 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan.
If you don't have an immersion blender, you can make this Ina's way, which involves transferring to a food processor or blender, then adding to the big pot. Instead, possibly due to my dish washing aversion, I recommend purchasing an immersion blender- you can get a Kitchen Aid one at Target for about thirty dollars. It's probably my favorite gadget- pureeing a huge pot of veggies is immensely satisfying.
As is this soup. It's creamy without being heavy. The arugula lightens the soup, and adds that fresh peppery arugula flavor without being overwhelming. Oh, I just love it. Paired with some sliced Virginia ham and a honey crisp apple? Probably my favorite lunch ever (or at least this week).