Potato Leek Soup

Ok fellas, this dish isn't a quickie, but one thing is for sure... you will work your magic in the kitchen to get out of the dog house on this one. Winter = hearty soup. Potato leek soup is perfect and you will slave in the kitchen but she will thank you for it later... and thank us! Let's cook!


1lb Yukon Gold potatoes, peels and cut into cubes
4 leeks chopped, white and green parts - be sure to CLEAN!
1 bag of mix greens salad mix that has arugula in it
6 cups of chicken stock
1 cup of white wine
olive oil
1 cup heavy cream - didn't say it was fat free
8oz crème fraiche
freshly grated Parmesan cheese

Step 1: 

Preheat your oven to 400.
Peel and cube the potatoes.

Step 2: 

In a roasting pan, add the chopped leeks and potatoes with 1/4 cup olive oil.

Step 3: 

Mix well and place in the oven and cook for 40 minutes. You will need to stir several times while this is cooking. Beer time while this cooks.

Step 4: 

Now add the bag of mix greens and place back in the oven and cook for 5 - 7 minutes. Make sure the greens have wilted.

Step 5: 

Remove the pan from the oven and place over two burners. Stir in the white wine.

Step 6: 

Add the chicken stock and place on low heat. Scrape the bottom of the pan to get the flavor.

Step 7: 

Transfer the contents from the pan to a food processor and blend to a puree like this.

Step 8: 

Move the contents to a Dutch oven and add the remaining 2 cups of chicken stock.

Step 9: 

Add the heavy cream and crème fraiche.

Step 10: 

Add salt and pepper and cook on low for 30 minutes. While the soup is cooking grate some Parmesan cheese.


Closing Remarks: 

Time to serve--I added crispy shallots, but you can also add French's fried onions for a shortcut.


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