photo sourceIt's starting to warm up here in Texas. Before we all start melting in the summer heat, I wanted to make one last hot soup. As previously mentioned, I love potatoes in all forms, and I am a recent convert to delicious leeks. I saw a Barefoot Contessa recipe for roasted potato leek soup, and it sounded perfect. I've taken a few liberties, but the basic recipe is the same. I added quite a bit of spinach to the roasting veggies. Although it added a deepness of flavor, it also added a deep green color. Be warned, if you add spinach, the soup resembles mashed-pea-baby-food, but it sure tastes good. Roasted Potato Leek Soup 5 Yukon Potatoes 3 large leeks (white and light green parts only) 2 large handfuls of spinach leaves (optional, and be warned of resulting green color) 1 cup white wine 5 cups chicken stock 1/2 cup creme fraiche 1/2 cup heavy cream Kosher salt Freshly ground black pepper Extra Virgin Olive Oil 1. Peel and chop potatoes into 1 inch pieces. Cut dark green part off leek, and thoroughly wash white/light green part, before slicing into 1 inch pieces. Please in sheet tray, and drizzle liberally with olive oil. Salt and pepper generously. Stir together with hands. Place in preheated oven at 475 degrees for 30 minutes. Stir every 10 minutes to make sure veggies aren't sticking or burning. Add spinach to the top of veggies, and return to oven until the spinach is wilted. 2. Remove veggies from oven, and place over two stove burners on medium heat. Add white wine, and scrape up any burned sections of the veggies. 3. Add mixture to food processor and pulse until thick but still chunky. 4. Pour until large pot over medium heat. Add heavy cream, cream fraiche, and chicken stock to desired thickness. (You want it to have a soup consistency, not creamed veggies.) Add salt and pepper to taste. 5. Serve with a drizzle of olive oil and freshly grated parmesan cheese. And of course a crunchy bread on the side.