Preheat oven to 400°F. Line a baking sheet with foil.

Toss potatoes, leeks and garlic with evoo, salt and pepper and spread out on prepared sheet. Roast at 400°F for 40 minutes, until medium brown and caramelized.

Transfer vegetables to a large soup pot over medium heat. And add white wine. Simmer for 2 to 3 minutes to cook out alcohol. And add broth, and cook for 10 minutes more. 

Blend in pot with immersion blender until smooth. Or carefully transfer hot soup to a blender and puree in small batches until soup is smooth.

Garnish with snipped chives, scallions, or Onion Haystack. Serve immediately. If making in advance, cool soup then store in a covered container in the refrigerator for up to 3 days. When ready to serve, place soup in a pot over medium heat. Add a little broth or water if needed if the soup is too thick.