Adapted from Back to Basics
By Ina Garten
- Preheat oven to 400°F. Cut potatoes into 1-inch chunks. Slice leeks in half lengthwise, and then crosswise. Rinse sand from the layers of the leek. Place potatoes and leeks on a baking sheet in a single layer. Drizzle olive oil over them, and sprinkle with salt and pepper. Roast for about 45 minutes, turning them with a spatula halfway through cooking. Add the arugula and toss to combine. Roast another 5 minutes, until the arugula is wilted.
- Meanwhile, in a large saucepan or a stock pot, heat the wine and chicken stock to simmering. Cover and keep warm over low heat. Add the roasted potatoes, leeks, and arugula. Puree with an immersion blender or in batches in a blender. Return soup to the pot (if using a blender) and stir in the milk and ¼ c of Parmesan cheese. Let simmer for 5 more minutes. Ladle soup into bowls and serve with more Parmesan cheese and crispy shallots.
- Heat oil and butter in a sauté pan over medium heat. Add shallots and cook, stirring frequently, until they are a dark golden brown, about 20 minutes.