2poundsYukon gold or other yellow potatoescut into small chunks
3large leekscleaned and cut into 1-inch chunks (white and light green parts)
5garlic clovespeeled
3tablespoonsolive oil
Salt and Pepper
3large handfuls baby arugula
½cupdry white wine
414-ounce cans chicken broth
¾cuphalf & half
1cupplain Greek yogurt
¼cupfreshly grated Parmesanplus extra for garnish
½teaspoonsaltor to taste
¼teaspoonpepperor to taste
Extra arugula or croutons for garnishoptional
Instructions
Preheat the oven to 400 degrees F.
Add potatoes, leeks and garlic to a large bowl. Drizzle with olive oil, sprinkle with salt and pepper and gently stir to coat vegetables. Pour vegetables on a sheet pan keeping everything in a single layer. Roast for 40 minutes, turning every 15 minutes with a spatula. Scatter arugula on pan and return to oven for 5 more minutes. The vegetables should be very tender and the arugula will start to wilt. Remove pan from oven and place on heat-proof surface (like the top of the stove). Pour wine on hot pan and scrape bottom of pan to remove brown bits.
Working in batches, add ¼ of roasted vegetables and pan juices and 1 can chicken broth to . Repeat until all vegetables are pureed and all chicken broth is used. Gently reheat soup on stovetop using medium low heat.
Once soup is warm, whisk in half and half, yogurt and Parmesan cheese. Stir in ½ teaspoon salt and ¼ teaspoon pepper and adjust seasoning as desired.