Roasted Potato Leek Soup

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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 + extra for serving

6 to 7 cups chicken stock, preferably homemade

3/4 cup heavy cream

8 ounces creme fraiche

1/4 cup freshly grated Parmesan cheese + extra for garnish

-- Crispy Shallots, optional (see recipe in article link)

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