Roasted Potato Leek Soup

I can't believe this is my first post in over 2 months. I have completely forgotten about posting. I was really into this and wanted to be dedicated to this blog and I have totally fallen off the band wagon. I can't really think of any blog worthy recipies we have made either! Oh times have been quite busy.

Well yesterday I made a pot of soup. It has been really cold here lately and Dave is in California for the week. I am trying to get through the fridge and not shop. I'm really not a soup maker. I seem to mess it up each time. I thought I would try it without the pressure of have Dave around to critique and then I go ahead and bring it over to Kate and Walid's for dinner last night! I thought it was pretty good. I found the recipe in Back to Basics by Ina Garten. I LOVE her recipes. I of course made my own modifications to suit my likings and what I had in the way of ingredients.

5 or six potatoes peeled and cut into chunks
2 big leeks rinsed and chopped
evoo
kosher salt and fresh pepper
1/4 c dry white wine
5-6 c chicken stock
1/4 c milk
1/4 freshly grated parm

Preheat oven to 400 degrees.
Combine the potatoes and leeks on a sheet pan in a single layer and toss with evoo, salt and pepper. Roast vegetables for 40-45 minutes turning a couple of times. Remove the pan from the oven and place over two burners. Stir in the wine and 1 cup of chicken stock over low heat scrape up any crispy roasted bits sticking to the pan.
In batches transfer the vegetables to the food processor fitted with the steel blade adding the pan liquid and chicken stock to make a puree. Pour the puree into a large dutch oven. Add the milk and more stock if needed to make a thick soup. when ready to serve whisk in the parm.