Roasted Potato Leek Soup

I was so excited about this soup it sounded so yummy but I was sadly disappointed.  It was bland, it has no flavour at all.  It was also kind of chunky and did not puree really smooth.  Not my favourite soup and I would not make it again. Original recipe here.

Roasted Potato Leek Soup
Makes 6 to 8 servings (1/2 cup each)

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)
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
3 cups baby arugula, lightly packed
1/2 cup cider, plus extra for serving
6 to 7 cups vegetable stock
1/4 cup freshly grated Parmesan, plus extra for garnish

1. Preheat the oven to 400 degrees F.
2. Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss. Roast for 40 to 45 minutes, turning them with a spatula a few times, until very tender.
3. Add arugula, and toss to combine. Roast for 5 more minutes.
4.  While the vegetables are roasting warm the stock and cider on the stove.
4. Remove the pan from the oven and scrape into stock being sure to get up any crispy roasted bits sticking to the pan.
5. Puree with an immersion blender.  Add the cream 2 teaspoons salt, and 1 teaspoon pepper.
6. When ready to serve, reheat the soup gently and whisk in 2 tablespoons cider and 1/4 cup of Parmesan.