Roasted Potato Leek Soup

Becca Barlow

2 pounds potatoes, peeled and chopped
4 cups chopped leeks (2-4 depending on size) white and light green
parts only.
olive oil, salt, pepper
3 lightly-packed cups of baby arugula (or baby spinach works too)
5-7 cups chicken broth
1 cup whipping cream
3/4-7/8 cup sour cream
1/4 cup grated Parmesan.
Toss potatoes and leeks on a sheet pan with olive oil, salt and
pepper. Roast potatoes and leeks at 400 for about 40-45 minutes,
stirring occasionally. When they are very tender, add the arugula and
return to oven for another 4-5 minutes, until arugula is wilted.
Remove from oven and place over two burners. Add 1 cup chicken broth,
and, over med-low, stir up the brown bits on the bottom of the pan. In
batches, put the vegetables with some broth in a blender or food
processor and make a puree. Put the puree in a stock pot. Add more
broth to make a thick soup. Add the cream and sour cream, and
additional salt and pepper (taste it; about 2 teaspoons salt) and stir
over medium until it's hot. Add the Parmesan and whisk it in, and
serve. Print Recipe