Roasted potato leek soup

This comes from Ina Garten. A delicious, comforting soup. Serve with a fresh loaf of Orchard Hill Bread, this is wonderful on a cold winters night.

SERVES 6-8

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, plus extra for serving 

6 to 7 cups chicken stock, preferably homemade 

3/4 cup heavy cream 

8 ounces creme fraiche 

1/4 cup freshly grated Parmesan, plus extra for garnish 

Crispy Shallots:                     1 1/2 cups olive oil or vegetable oil     

3 tablespoons unsalted butter 

5 to 6 shallots, peeled and sliced into thin rings 

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 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. 

 In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they’re all done and combined in the large pot. 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 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using. 

 Crispy shallots:

Heat the oil and butter in a saucepan over medium-low heat.

Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. Stir the shallots occasionally to make sure they brown evenly. 

Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. 

Once they have dried and crisped, they can be stored at room temperature, covered, for several days.