Roasted Potato and Leek Soup

This a recipe I have posted before on SoSoSimple but this version has been weighed and measured for My Net Diary.I got the idea from Ina Garten and of course have adjusted it with the Gilli twist.
Roasting the potatoes gives a wonderful depth of flavour,

Potatoes Peeled and cut into small cubes 1145gms
Sea salt and freshly ground black pepper
4 leeks, white part finely sliced  990 gms
6 tabs Olive oil 
1 packet  of Baby Spinach 130 gms
White wine 200 mls
Chicken meat no fat  shredded 365 gms
Homemade Chicken stock 4 ltrs

Finishing touches
White wine 200 mls
Cream 200 mls

This yielded 20 cups of finished soup 
1 cup = 141 calories
A good sized lunch
Accompanied with bread and in this case a nice little Muffin
Perfect

Heat oven to 195C
Toss the cubed potatoes with 3 tablespoons olive oil
And S & P
Roast about 30 minutes or till tender
Add the spinach
Mix around and back into the oven about 4-5 minutes, to wilt the spinach

Meanwhile in a pan on the stove
Saute the leeks in the remaining olive oil
Season with S & P
Add a little chicken stock to braise the leeks
Set aside a couple of spoons of the leeks for garnish

Take the potatoes and spinach out of the oven
Reserve some potatoes as a garnish 

Put the rest in a large stock pot
Add white wine to roasting pan
heat on top of the stove and get all those lovely golden bits up from the bottom of the pan

Add this with the leeks and the chicken stock to the stock pot
Bring back to the boil and simmer for about 10 minutes
When cool enough to handle
Add second lot of wine
Into blender and whiz away till smooth
To make this amount of soup you will to blend in batches
Add  cream and chicken

Before serving,
Carefully reheat
Add Potatoes and Leeks for garnish
Serve
Guaranteed to please.