INA'S POTATO LEEK SOUP

This recipe is not good for you!  Ok, well there are much worse things you can eat, and as we always say, although there is a lot of cream and cheese in this baby, at least it is not over processed and filled with nasty chemicals...so indulge and know that you are eating wholesome fat!  The soup is, as Ina would say, fabulous.

Here is a link to the recipe...


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



Peel and chop your potatoes and slice the leeks long way and make sure to wash out all the sand and dirt that can get stuck inside...Ina would say, "because who wants to have sand in their soup?"

Chop the leeks up along with the potatoes, get them onto a half sheet pan in a single layer, season generously with olive oil, salt and freshly ground pepper.  Toss to make sure everything is covered and shake the pan to make sure you have a single layer going into the oven at 400 degrees for 40 minutes, tossing a few times during the cook time.

After about 40-45 minutes, add the baby arugula and toss...back in the oven for 4-5 minutes, until the arugula is wilted.

Wine and one cup of chicken stock in one measuring cup....

Take the pan out of the oven and set it over two burners on medium...add the wine stock mixture and deglaze the pan...scraping up any brown bits that are on the pan...give it about 2 minutes to reduce a little.

Once the pan is deglazed, add the soup in batches if necessary into the food pro and puree with about 5 cups of the stock.

Up until now, I know your thinking...ok, a little olive oil and I guess potatoes are a simple carb, so i guess this isn't the healthiest thing in the world...enter the cream!  Creme fraiche - french sour cream...much more mild that regular sour cream...along with 3/4 cup of heavy cream...and...1/4 cup of freshly grated parmigiano reggiano.

This simple soup has so much flavor and comfort in it.  And yes some calories, but just have one bowl, save the rest for lunch and for dinner the next couple days...Thanks Ina....tell Geoffery we say hello!