This is a comforting and flavorful soup that's perfect for cold weather or for when you need a comforting and hearty meal.
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 crème fraiche
1/4 cup freshly grated Parmesan, plus extra for garnish
4 pieces cooked and chopped bacon
2-4 green chilis
1 carrot chopped
1 celery rib chopped
1/4 red onion chopped
Crispy Shallots (recipe follows)
Crispy Shallots:
1 1/2 cups olive oil or vegetable oil
3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings
Heat oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce the heat to low, add the shallots and cook for 30 to 40 minutes until they're a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove from the oil with a slotted spoon, drain well and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
Preheat the oven to 400 degrees F.
Combine the potatoes, leeks, and carrots on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes until very tender, turning them with a spatula a few times during cooking. Add the celery, arugula, and onion, and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 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 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 pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, crème fraiche, 2 teaspoons salt, 1 teaspoon pepper and taste to check the seasonings.
When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots.
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