roasted potato leek soup Recipe by Picky

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Ingredients

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)
5 cloves garlic - sliced in half
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
3 cups baby arugula, lightly packed
1/2 cup dry white wine
6 to 7 cups vegetable stock
3/4 cup heavy cream
1 1/2 cups olive oil or vegetable oil
3 tablespoons unsalted butter