3 cups thinly sliced leeks (approximately 2 large leeks)
5 cloves garlic, mashed
8 cups cauliflower florets (approximately 1 large head)
2½ cups chopped, peeled russet potato
6 cups vegetable stock
1½ teaspoons salt
1 cup heavy whipping cream
Garnish: chopped chives
Instructions
In a large Dutch oven, heat oil over medium heat. Add leeks, and cook, stirring occasionally until tender, approximately 5 minutes (do not brown). Add garlic, cooking until fragrant, approximately 1 minute. Add cauliflower, potato, stock, and salt. Bring to a boil; reduce heat, cover, and simmer until tender, approximately 20 minutes. Remove from heat and let sit, covered, for 20 minutes.
Working in batches, purée together cauliflower mixture and cream in blender until smooth. Serve hot.
Garnish individual servings with chives, if desired.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/cauliflower-leek-soup/