Roasted Potato Leek Soup Recipe

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Ina Garten on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/4 cup good olive oil

6 to 7 cups chicken stock, preferably homemade

3/4 cup heavy cream

5 to 6 shallots, peeled and sliced into thin rings

Kosher salt and freshly ground black pepper

2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks

1 1/2 cups olive oil or vegetable oil

8 ounces creme fraiche

1/2 cup dry white wine, plus extra for serving

4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)

3 tablespoons unsalted butter

Crispy Shallots, recipe follows, optional

1/4 cup freshly grated Parmesan, plus extra for garnish

3 cups baby arugula, lightly packed

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