Roasted Potato Leek Soup

It's still chilly.  This is a good, hearty soup to make now or if your having a St. Patrick's Day dinner!  If you really want to be fancy, serve it cold - Vichyssoise.  Roasting the potatoes and leeks together, adding white wine and Parmesan cheese really turned this soup around.  I made the soup a little lighter by adding Half & Half instead of heavy cream, and leaving out the creme fraiche altogether.  This soup would be even more  delicious served in a warm bread bowl.

Roasted Potato Leek Soup

2 lbs. Yukon Gold Potatoes, peeled and cut into 1/4 inch chunks

4 cups chopped leeks, white and light green parts, washed

1/4 cup olive oil

Kosher salt and freshly ground black pepper

3 cups baby spinach, lightly packed

1/2 cup dry white wine

6 to 7 cups chicken stock, preferably homemade

1/2 cup Half & Half

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

Crispy shallots for garnish

Preheat the oven to 400 degrees F.

Combine the potatoes and leeks on a sheet pan in a signle layer.  Add the olive oil, 1 tsp. salt and 1/2 tsp. black pepper and toss to coat the vegetables evenly.

Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking.

Add the spinach and toss to combine.  Roast for 4 to 5 more minutes, until the spinach is wilted

Remove the pan from the oven and stir in the wine and 1 cup of the chicken stock and scrape up any crispy roasted bits sticking to the pan.

In batches, transfer the roasted vegetables to a food processor, adding the pan liquid and about 5 cups of the chicken stock to make a puree.  Add enough of the remaining stock to make a thick soup.  Add the Half & Half and salt and pepper to taste.

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 and crispy shallots.

Crispy shallots:  Fry shallots in olive oil and butter on medium low until golden brown.

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~Adapted from Barefoot Contessa - Back to Basics