Roasted Leek and Potato Soup

4 leeks (I used Melissa’s), cleaned, trimmed, and cut into 2” chunks
1 large yellow onion, peeled, and cut into large wedges
2 pounds Yukon Gold potatoes, peeled and cubed
2 handfuls of baby spinach
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper
1/2 to 1 teaspoon kosher salt

1/2 cup white wine
4 cups homemade chicken stock
2 cups whole milk (nothing else will do!)

Preheat the oven to 400°F.

Place leeks, onions, and potatoes onto a sheet pan. Drizzle with oil, sprinkle with salt and pepper, and toss with hands until thoroughly coated. Place in oven, and roast for 55 to 60 minutes, giving it a stir at 30 minutes. At 60 minutes, toss in the spinach, and let it roast two minutes more. Remove from oven, place on stovetop, and pour wine over roasted vegetables. Use a metal spatula to deglaze the pan scraping up all the delicious roasted bits. Transfer vegetables, in batches, to a food processor and purée along with one cup chicken stock per batch. Transfer purée to a medium stockpot, stir in remaining 2 cups of chicken stock along with the 2 cups of milk. Warm through and, at this point if it's too chunky for you, do what I do, and give it that wonderful velvety texture by whipping it a second time with an immersion blender. It will be beautiful, rich, and velvety, and oh so delicious. Garnish with a few sliced scallions, and gratings of Gruyere cheese.