Old Cheney Road Farmers Market

2 pounds potatoes*, peeled and cut in chunks                                    6 to 7 cups chicken stock

4 cups chopped leeks*, white and light green parts, cleaned            ¾ cup heavy cream

¼ cup olive oil                                                                                    8 oz. crème fraîche

Kosher salt and freshly ground pepper                                                ¼ cup grated Parmesan

3 cups arugula, lightly packed                                                               cheese*

½ cup dry white wine

Preheat the oven to 400 degrees.

Combine the potatoes and leeks on a sheet pan in a single layer.  Add the olive oil, 1 teaspoon salt, and ½ teaspoon pepper and toss to coat the vegetables evenly.  Roast for 40 – 45 minutes, turning them with a spatula a few times during cooking, until very tender.  Add the arugula and toss to combine.  Roast for 4 to 5 more minutes, until the arugula is wilted.  Remove the pan form the oven and place over two burners.  Stir in the wine and I 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 a steel blade, adding the pan liquids and about 5 cups of the chicken stock to make a puree.  Pour the puree into a large pot of Dutch oven.  Continue to puree the vegetables in batches until they’re all done and combined in a large pot.  Add enough of the remaining 1 to 2 cups of stock to make a thick soup.  Add the cream, crème fraîche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.  When ready to serve, reheat the soup gently and whisk in the 2 tablespoons white wine and the Parmesan cheese.  Serve hot with an extra grating of cheese.

Serves 6 to 8.

From Barefoot Contessa – Back to Basics – Ina Garten – 2008

*ingredients can be found at the market.