Roasted Potato Leek Soup

Good golly Moses this stuff was good. I mean, like fantastic. So good that I can't wait for the leftovers the rest of the week. Even the almost 2 year old dug it. The 4 year old not so much, but I'm sure she'll come around. She's not TOTALLY crazy.

Ok, That being said, Ina and I have a few disagreements about this recipe:

1. Rinse the Leeks before chopping? No. Wait until you have chopped as directed then rinse the dickens out of them. There was so much sand inside the leek that the time I spent scrubbing the outside of each one was a total waste of time.

2. After chopping the leeks and potatoes, you bake in a 400 degree oven. Don't use any silpat (I normally do,) just throw that stuff on there. It does stick but when you take it out and deglaze the pan with wine it actually comes off amazingly well.

3. DO NOT use a sheet pan to cook the veggies in. Here I was, trying to keep 4 leeks, 2 lbs of potatoes, 3 cups of arugala, 1 cup of wine and 1 cup of chicken broth from jumping out of the pan as I simmered it on the stovetop. What a mess. Next time I'll just use a roasting pan and save myself a lot of trouble.

4. Make your own creme fraiche instead of buying 8 ounces at the grocery store for 5 bucks (like I did due to lack of planning.) All you have to do is mix 8 ounces cream and 2 tablespoons buttermilk together and leave it in a bowl covered with a towel in a warm spot for about 24 hours. It should thicken up and be ready to use by the next day.

5. I highly recommend the crispy shallots (see post with same name.) They were the perfect addition on top of the parmesan to this soup.

This soup was very savory, hearty, and the perfect addition to any cold night.

All in all, this soup was a lot of trouble. It was also worth every bit of time in the kitchen. Bravo Ina!