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