Roasted Potato Leek Soup

Serves 6 to 8
Adapted from Barefoot Contessa Back to Basics

*2 pounds Yukon Gold potatoes, peeled and cut into 3/4 inch chunks
*4 leeks chopped, white and light green parts, cleaned of all sand
*1/4 cup 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 cups chicken stock
*3/4 cup whole milk
*8 oz. creme fraiche
*1/4 cup grated Parmesan cheese, plus extra for garnish

Preheat oven to 400.

Combine potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 tsp salt and 1/2 tsp pepper and toss to coat the vegetables evenly. Roast for 20-30 minutes, turning with a spatula a few times during cooking, until potatoes are very tender. Add the arugula and toss to combine. Roast for 3 more minutes, until the arugula is wilted. Remove the pan from the oven and place over two burners Stir in the wine and 1 cup of 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 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 the milk, creme fraiche, 2 tsp salt and 1 tsp pepper and check seasonings.

When ready to serve, reheat the soup gently and whisk in 2 tbsp white wine and the Parmesan cheese. Serve hot with an extra grating of Parmesan cheese.