Directions:

1. Preheat oven to 400ºF.
2. Combine potatoes and leeks in a large bowl.   Add olive oil, salt and pepper.  Toss to coat. Put in a single layer on baking sheet. Place in the oven and roast for 30 to 35 minutes. Turn vegetables while cooking 2 or 3 times.
3. Place cooked potatoes in food processor add arugula, chicken broth and pan liquid while pureeing.
4. Once reached desired consistency add sour cream and salt.
5. In a dutch oven add all of the contents that have been pureed. Over low heat the soup adding additional broth if necessary. Let cook for about 10 minutes.
6. Serve and garnish with Parmesan cheese and parsley.