Roasted Potato & Leek Soup

• 2 lbs potatoes
• 2 leeks
• 3 garlic cloves
• 2 tablespoons olive oil
• 1/2 cup white wine
• 10 10 ounces watercress or 10 ounces arugula
• 1 quart chicken or 1 quart vegetable broth
• salt & pepper
• 1 1 cup creme fraiche (optional) or 1 cup sour cream (optional)

1. Preheat oven to 400 degrees.
2. Clean, peel (if desired), and cut potatoes into 1" pieces. Place in large bowl.
3. Clean leeks. Cut lengthwise, then into 1/4" slices. Add to potatoes.
4. Mince or press garlic over potatoes and leeks.
5. Drizzle with olive oil and put the whole mess in a rimmed cookie sheet.
6. Sprinkle with salt and pepper and roast for 40 minutes, turning once after 20 minutes.
7. After 40 minutes, pull vegetables and pour wine over. Place spinach on vegetables and carefully put back into the oven for 5 minutes, just to wilt the spinach (or other green).
8. When spinach has wilted, pull cookie sheet from oven and gently scrape vegetables from cookie sheet.
9. In batches, scoop vegetables into food processor with 1 cup of broth and pulse to desired consistency (or if chunky is your thing, simply use a potato masher, adding broth is needed).
10. Add salt, pepper, and cream as desired.

potatoes, leeks, garlic, olive oil, white wine, arugula, chicken, salt, creme fraiche

Taken from www.food.com/recipe/roasted-potato-leek-soup-509827 (may not work)