Serves 6 to 8 

2/3 cups leeks, white portion only, thinly sliced
1 small onion, sliced
2 tablespoons butter
2-1/2 cups potatoes, peeled and sliced
2 cups chicken broth
Kosher salt to taste
6 ounces fresh spinach
1 cup heavy cream, divided
1-1/2 cups milk
small ring mold (I use an 8 ounce empty tomato sauce can, cleaned, both ends removed)
fresh long chives for garnish

In a saucepan sauté leeks and onion in butter until tender but not brown; add potatoes, broth and salt to taste; bring to a boil, cover and simmer for 35 minutes.  Remove from heat and add 1/2 cup heavy cream and the milk, puree in a food processor and return to saucepan; set aside.

Blanch spinach 1 minute in boiling water; immediately plunge into ice water; drain and squeeze out excess water; puree in food processor with 1 cup of leek soup and 1/2 cup cream; add salt and pepper according to taste. Pour into a separate small saucepan. Both soups can be refrigerated at this point and reheated before serving.

Place a ring mold in the center of a flat bottomed bowl, fill with green soup then pour the white mixture around the outside.  Insert long chives in a cooked small diced potato so that they stand up; place in the center, remove the ring and serve.  

Wine recommendation: Chardonnay