roasted potato leek soup

2  lb.		yukon gold potatoes, peeled and cut into 3/4 inch chunks
4  cups		chopped leeks, white and libht green parts, cleaned of all sand(4 leeks)
4		cloves garlics
1/4  cup		olive oil
3  pinches		salt and pepper
3  cups		fresh spinach leaves, lightly packed
1/2  cup		dry white wine
6  cups		vegtable stock
3/4  cup		almond milk
1  cup		sour cream
1/4  cup		freshly grated parmesan cheese

Tip: Click on the ingredient links to learn the nutritional information for all the roasted potato leek soup ingredients. The serving size for any ingredient in roasted potato leek soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

preheat over to 400 degrees
combine the potatoes and leeks on a sheet pan in a single layer. add olive oil, 1 teaspoon of salt and 1/2 teaspoon pepper and toss to coat evenly. roast for 45 minutes, turning them with a spatula half way through cooking time, until very tender. add the spinach and toss to combine.roast for 5 minutes more until spinach is wilted. remove pan from oven and place on 2 burners on stove top heated on medium heat. stir in wine and 1 cup of stock, stirring to loosen any crispy bits sticking to pan.
in large pot add vegtables and the pan juices to 5 cups stock. with emmersion blender puree soup until smooth, can add more stock if needed to reach concistency desired. can also be done in blender in batches. add sour cream, almond milk,2 teaspoons of salt and 1 teaspoon of pepper, stirring well to blend sour cream well. check seasoning to ajust to taste. when ready to serve, whisk in a splash of white wine and 1/4 cup of fresh grated parmesan cheese.