Roasted Potato Leek Soup

INGREDIENTS

• 1/4 cup good olive oil
• 6 to 7 cups chicken stock, preferably homemade
• 3/4 cup heavy cream
• 5 to 6 shallots, peeled and sliced into thin rings
• Kosher salt and freshly ground black pepper
• 2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
• 1 1/2 cups olive oil or vegetable oil
• 8 ounces creme fraiche
• 1/2 cup dry white wine, plus extra for serving
• 4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
• 3 tablespoons unsalted butter
• Crispy Shallots, recipe follows, optional
• 1/4 cup freshly grated Parmesan, plus extra for garnish
• 3 cups baby arugula, lightly packed