Chop two cups potatoes with skins, one half cup broccoli stems and one third cup spring garlic whites. In a metal covered five quart saucepan over medium heat, cook and stir potatoes, broccoli stems and spring garlic whites with two tablespoons wild leek oil for ten minutes. Stir in six cups of water to the covered saucepan and blend potatoes, broccoli stems and spring garlic directly in the saucepan with an immersion blender until smooth. Cover saucepan and bring to a boil. Remove leaves from stems and chop one cup spinach, one cup collard greens, one cup white swiss chard, one cup red swiss chard. Chop one half cup broccoli florets. Stir in greens and broccoli florets to the covered saucepan, reduce heat to low and simmer for three minutes until the greens are bright green. Mince two tablespoons sorrel, two tablespoons dill, one tablespoon  oregano and one half tablespoon white sage. Remove saucepan from heat, stir in minced herbs, one quarter teaspoon sea salt, one quarter teaspoon white pepper and blend with an immersion blender directly in the saucepan until smooth. Mince two tablespoons chives. Ladle soup into bowls, sprinkle with chives and serve with one half teaspoon fromange blanc cheese (optional).