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.