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Roasted Potato Leek Soup

Ina Garten
  • 130 minutes
  • Serves 6 to 8

INGREDIENTS

3

peeled and cut into 4-inch chunks 2 pounds yukon gold potatoes

3 cups

Baby arugula, lightly packed

1

Crispy shallots

4 cups

Leeks

5

Shallots

6 cups

Chicken stock

1

Kosher salt and freshly ground black pepper

1/4 cup

Olive oil, good

1 1/2 cups

Olive oil or vegetable oil

3 tbsp

Butter, unsalted

8 oz

Creme fraiche

3/4 cup

Heavy cream

1/4 cup

Parmesan

1/2 cup

White wine, dry