Makes about 8 cups - Adapted from Barefoot Contessa Back to Basics
I've made this soup with onions in place of the leeks, and spinach in place of the arugula, and while both substitutions were very good, I prefer the leek and arugula version. I also tend to prefer my soups on the thick side. If you like yours thinner, just add a little extra chicken stock until it's the desired consistency.
Another thing you can do is use just 1 cup of chicken stock and serve this as a purée. My recipe notes also say, Eat leeks and potatoes right out of the oven as a side dish.
Homemade chicken stock is so much better anything you can buy and ridiculously easy to make. It also freezes beautifully. All you have to do is put a few pieces of uncooked chicken or a leftover chicken carcass (make sure there's some meat on it so you don't end up with bone broth), a few carrots, a couple of quartered onions, two or three ribs of celery, a handful of parsley, and some black peppercorns into a pot, cover with water, bring to a boil, then simmer gently for several hours and strain. Yep, that's it.
As always, I urge you too seek out local and organic ingredients whenever you can. They really do make a difference.
2 pounds potatoes (about 5 cups), peeled and cut into 3/4" dice (I like Yukon Gold or red)
1 pound chopped leeks (about 5½ cups), white and light green parts, cleaned well (or 1½ pounds chopped onions, about 4 cups)
1/3 cup extra virgin olive oil
1 teaspoon salt
Several grinds of fresh black pepper
4 cups baby or wild arugula, lightly packed (or organic baby spinach)
1/2 cup dry white wine
4 to 5 cups homemade chicken stock (or more if desired)
1 cup organic whole milk
1/2 cup freshly grated Pecorino Romano or Parmesan cheese
1 more teaspoon salt
More fresh black pepper
Optional garnishes:
Freshly Grated Pecorino Romano or Parmesan cheese
Snipped fresh chives
A Dollop of Sour Cream
Crumbled crisp bacon
Heat the oven to 425°.
Combine the potatoes and leeks in a large roasting pan. Add the olive oil, 1 teaspoon salt, and pepper and toss to coat the vegetables evenly. Roast, stirring occasionally, until they're very tender, about 40 to 50 minutes.
Add the arugula and toss to combine, then roast for about 5 more minutes, until the arugula is wilted.
Remove the roasting pan from the oven and place it over two burners on the stove. Stir in the white wine and 2 cups of the chicken stock and cook over low heat for a few minutes, scraping up any dark and crispy roasted bits that are stuck to the pan.
Transfer the contents of the roasting pan to a large pot.* Stir in 2½ more cups of chicken stock, 1 cup of milk, the Pecorino Romano, another teaspoon of salt, and several more grinds of fresh pepper.
Using an immersion blender, puree the soup, adding more chicken stock if it's too thick. Cook over low heat until hot, check the seasonings, and serve, garnished as desired.
* If you don't have an immersion blender, carefully purée the contents of the roasting pan in a food processor or countertop blender, then transfer it to a large pot and stir in the 2½ cups chicken stock, 1 cup of milk, Pecorino Romano, and salt and pepper.
Recipe source: FarmgirlFare.com
Recipe © Farmgirl Fare
