• 2 pounds Yukon Gold potatoes, peeled and cut into ¼ inch chunks
• 4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
¼ cup good olive oil
• Kosher salt and freshly ground black pepper
• 3 cups baby arugula, lightly packed
• ½ cup dry white wine
• 6-7 cups chicken stock
• ¾ cup heavy cream
• 8 oz crème fraîche
• ¼ cup freshly grated Parmesan cheese
• Preheat oven to 400 degrees
• Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 tsp salt, and ½ tsp pepper and toss to coat the vegetables evenly. Roast for 40-45 minutes, turning them with a spatula a few times during cooking, until very tender.
• Add the arugula and toss to combine. Roast for 4-5 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 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 purée.
• Pour the purée into a large pot.
• Continue to puree the vegetables in batches until they’re all done and combined in the large pot.
• Add enough of the remaining 1-2 cups of stock to make a thick soup.
• Add the cream, crème fraîche, 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 the Parmesan cheese.
• Serve hot with an extra grating of Parmesan cheese.