Roasted Potato and Leek Soup
- 2 lbs. Yukon Gold potatoes
- 4 cups chopped leeks, (about 4 leeks) white and light green parts, cleaned of all sand*
- ¼ cup good olive oil
- Kosher salt and freshly ground black pepper
- ½ cup dry white wine
- 6-7 cups chicken stock (homemade or recommended: Kitchen Basics) *chop leeks and put into cold water bath in sink. Sand will sink to bottom.
- ¾ cup heavy cream
- 8 oz. sour cream (or crème fraiche)
- ¼ cup freshly grated parmesan plus extra for garnish
- Crispy shallots
- Preheat oven to 400 degrees.
- Combine potatoes and leeks* on a baking sheet in a single layer.
- Add olive oil, 1 tsp. salt and ½ tsp. pepper and toss to coat evenly.
- Roast for 40-45 minutes, turning with a spatula a few times during cooking, until very tender.
- Remove the pan from the oven and place over two burners.
- Stir in the sine and 1 cup of the stock and cook over low heat while scraping up any crispy roasted bits.
- In batches, transfer vegetables and pan liquid to a food processor fitted with a steel blade.
- Rough puree the vegetables and pour into soup pot.
- Add chicken stock and stir. *chop leeks and put into cold water bath in sink.
- Sand will sink to bottom.
- Add cream, sour cream or crème fraiche, 2 tsp. salt and 1 tsp. pepper.
- Stir in ¼ cup of parmesan cheese and serve with crispy shallots and grated parmesan for garnish.
- ½ lb. (2 sticks) Unsalted butter
- 5-6 shallots, thinly sliced into rings
- Heat butter in saucepan over medium low heat until it starts to clarify.
- Reduce heat to low and add the shallots. Cook for approximately 30 minutes, stirring occasionally, until they are golden brown.
- Remove from the pan with a slotted spoon and spread out to cool on paper towels. Once they have dried and crisped, they can be stored covered, at room temperature for several days.