Ina Garten – Serves 8

Photo credit: Connie Ransom who helped me by testing this recipe. Make sure you check out her comments after the recipe. In the mean time, here is a memory of potato leek soup.

When I hosted Molly and Randel, singers from the Seattle Peace Chorus, for a joint concert with the Riverside Resistance Revival Chorus, I knew this would be a perfect supper for these weary travelers who arrived late at night.  

I had a similar experience (traveling late into the night) when Sherry, my sister, drove from McMinnville the day after Christmas. Thinking we were going to outrun a snowstorm, we high-tailed it out in the early morning hours. Unfortunately, we misjudged the weather. As the lovely flakes started to fall, I pointed them out and Sherry assured me we didn’t need to worry unless the snow began to stick to the ground. Within 30 minutes, it was sticking and we ended up driving through a snowstorm in the Three Sisters Mountain Pass.  

Arriving in Los Gatos many, many, many hours later, there was a big bowl of delicious potato soup and homemade bread waiting. Biz, Sherry’s friend, had made it and kept it warm, and I don’t think any soup has ever tasted better.  This is the soup you want on your table when you have guests who arrive cold, hungry, and tired.

Ingredients

• 2 lb Yukon gold potatoes, peeled and cut into 3/4-inch chunks
• 4 C Chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
• ¼ C good olive oil
• Kosher salt and freshly ground black pepper
• 3 C Baby arugula, lightly packed
• ½ C Dry white wine, plus extra for serving
• 6 C Chicken stock (it could take 7 cups)
• ¾ C Heavy cream 
• 8 oz. Crème fraîche
• ¼ C Freshly grated Parmesan  cheese, plus extra for garnish

Directions

• Preheat the oven to 400 degrees F.
• Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, one teaspoon salt, and 1/2 teaspoon pepper, and toss to coat the vegetables evenly. 
• Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender and developing a lot of brown crusty bits. 
• Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. 
• Remove the pan from the oven and place it 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 five cups of the chicken stock to make a puree. 
• Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they’re all done and combined in the large pot. 
• Add enough of the remaining one to two cups of stock to make a thick soup. 
• Add the cream, crème fraîche, two teaspoons salt, and one teaspoon pepper, then check the seasonings.
• When ready to serve, reheat the soup gently and whisk in 2 tablespoons of white wine and 1/4 cup of Parmesan.

“The magic in this recipe happens by roasting the potatoes and leeks until they are golden brown. Capturing the caramelized flavors by deglazing the pan adds depth, and arugula lettuce provides a peppery note to the soup. The creamy texture is pure comfort on a cold winter night.” – Ina Garten. 

Notes from Connie Ransom who graciously helped by testing this recipe.

“Wandering Riverside’s Downtown Farmers Market when the days approached some chilly fall weather, I spotted some beautiful fresh Leeks and equally young Yukon Gold potatoes. At last, I’ll try making the Potato and Leek Soup I promised to try for my friend, Dawn’s cooking and conversation project. 

I followed the recipe (more or less) and it was ranked a success by all who partook of its scrumptious flavor. Unlike the in recipe, I did not peel these beautiful potatoes. I like the skins, and these potatoes were so fresh and tender it would be a waste of time. I probably had a little bit more Leek than called for because of how they were sold. I figure it would be hard to have too many Leeks.

This was a suitable recipe for me because there was time to rest while the veggies were roasting. I love my big sink for washing the leeks, and Shadow, my recently adopted cat was willing to help if necessary. 

Chopping was easy with a sharp chef’s knife, and the aroma from the oven as the ingredients roasted filled Roger and me with anticipation. The added Arugula adds a healthy zest, and pleasing sparks of color pleased the eye.

The finished product was enjoyed by all! Charlotte, Bob and Jared are all great cooks and they loved it, and Roger wanted to make sure I kept the recipe to make again sometime (and I did)! It keeps well in the refrigerator, and I froze some the second time I made it and it held up well. I think it is a recipe that can be tweaked with other flavors depending on your taste.”