French Potato Soup Recipe
This is my favorite potato soup! It is thick and creamy and perfect for a cold day.
- 2 pounds gold potatoes, cut into quarters
- 4 cups chopped leeks, white and light green parts, cleaned all sand (4 leeks)
- ¼ cup olive oil
- Salt and pepper
- 4 cups baby arugula, lightly packed
- ½ cup dry white wine
- 6 to 7 cups chicken broth
- ¾ cup heavy cream
- 8 ounces sour cream (don’t use low fat or fat free)
Preheat oven to 400 degrees F.
Meanwhile, combine the potatoes and leeks in a roasting pan. Add the olive oil, salt, and pepper, and mix. Roast for 40 to 45 minutes, turning a few times during cooking, until very tender. Add the arugula. Roast for another 4 to 5 minutes until arugula is wilted. Remove pan from oven and place over 2 burners. Add wine and 1 cup of broth and cook over low heat, scraping roasted bits that are stuck to pan.
In batches, transfer the roasted vegetables to blender or food processor, adding the pan liquid and 5 cups of broth to make a puree. Pour the puree into a large pot and continue to puree in batches until they are done and combine in the large pot. Add 1 to 2 cups of broth to make a thick soup. Add heavy cream, sour cream, salt, and pepper to taste, and mix. Serves 6-8.