Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
In a large bowl, toss the 1 large russet potato, ½ a large head of cauliflower , 4 large leeks, 3 stalks of celery, and 4 cloves of garlic with ¼ cup olive oil. Season with salt and pepper to taste.
Arrange the vegetables on the baking sheet in a single layer. Roast the vegetables until the have caramelized and are golden brown. This should take approximately 25 to 35 minutes. Toss the vegetables halfway through the bake time to ensure even browning.
Reserve ¼ of the vegetables for topping the finished soup. Transfer the remaining vegetables to a large pot and add the ½ cup dry white wine. Simmer for 2-3 minutes over medium-low heat.
Add the 6 cups chicken stock and 1 teaspoon dried sage and simmer for an additional 10 minutes.
Add the 2 tablespoons unsalted butter and blend the soup with an immersion blender or transfer to a blender and puree in small batches.
If the soup is too thick add additional chicken stock until you reach your desired consistency. Taste and adjust the seasoning, if necessary.
Serve immediately garnished with reserved vegetables, fresh herbs, and grated Parmesan cheese.