Creamy baked potato and leek soup

Ingredients:

Cream soup

• 1 kg potatoes, peeled and cut into 2 cm pieces.
• 4 cups leeks, white and light green parts (4 leeks)
• 1/4 cup olive oil
• 3 cups arugula
• 0.5 cups dry white wine, plus extra for serving
• 6-7 cups of chicken broth, preferably homemade
• 3/4 cup heavy cream
• 220 g of crème fraîche sour cream
• 1/4 cup grated Parmesan, plus extra for serving

Crispy shallots

• 5-6 shallots, peeled and cut into rings
• 1.5 cups olive or other vegetable oil
• 3 tbsp (45 g) butter

Preparation:

1. Preheat oven to 200°C.
   
   Combine the potatoes and leeks and arrange them in a single layer on a baking sheet. Add olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper and toss to coat evenly. Bake for 40-45 minutes, stirring with a spatula several times during cooking, until the vegetables are very tender.
2. Add the arugula and toss. Bake for another 4-5 minutes, until the arugula is wilted. Remove the baking sheet from the oven and place it on two burners. Stir in the wine and 1 cup of chicken broth and simmer, scraping up any browned bits from the bottom of the pan.
3. Transfer the roasted vegetables in batches to a food processor fitted with a steel blade, adding the pan liquid and 5 cups of chicken broth. Puree until smooth. Transfer the puree to a large saucepan or Dutch oven. Continue processing in batches, bringing the puree together in the large saucepan. Add enough of the remaining chicken broth to make a thick soup. Add the heavy cream, crème fraîche, 2 teaspoons of salt, and 1 teaspoon of pepper. Taste.
4. Before serving, gently reheat the soup and stir in 2 tablespoons white wine and 1/4 cup Parmesan cheese. Serve hot as a delicious appetizer, garnished with additional Parmesan cheese and crispy shallots.
   
   

   Crispy shallots

   
   In a saucepan over medium heat, heat the vegetable oil and butter until the temperature reaches 105°C on a candy thermometer.
   
   Reduce heat to low, add the shallots, and cook for 30-40 minutes, until golden brown. The temperature should remain below 250°F (125°C). Stir occasionally to ensure even browning. Remove the rings from the oil with a slotted spoon, drain, and place on paper towels to cool. Once the onions are dry and crisp, they can be stored at room temperature in a covered container for several days.