This creamy vegetable soup is amazing!  I make it every Christmas for my family and everyone devours it!  Be sure to serve it with crispy shallots and Parmesan cheese!

Recipe

2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch chunks

4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)

1/4 cup good olive oil

Kosher salt and pepper

3 cups spinach

1/2 cup white wine

6-7 cups chicken stock

3/4 cup heavy cream

8 ounces cream fraiche

1/4 cup freshly grated Parmesan cheese

Crispy Shallots (recipe follows)

Preheat oven to 400 degrees.

Combine potatoes and leeks on a sheet pan in a single layer.  Add the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat vegetables evenly.  Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender.  Add the spinach and toss to combine.  Roast for 5 more minutes, until spinach is wilted.  remove the pan fromthe oven and place over two burners.  Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy bits from the pan.  Transfer vegetables and juices to a large dutch oven pot and puree with an immersion blender or blend in standard blender in batches with the remaining chicken stock.  Add the cream fraiche and heavy cream.  Check salt and pepper seasonings.  Serve with Parmesan and crispy shallots.

Crispy Shallots

1/2 cup olive oil

4 tablespoons butter

6 shallots peeled and sliced into thin rings

Heat oil and butter in pan.  Add shallots, stirring occasionally to evenly brown.  Remove from heat once crispy.