Creamy Cauliflower and Leek Soup

Ingredients

3 tablespoons butter

3 leeks cut into 1 inch pieces

1 tablespoon minced garlic

6 cups chicken broth

1/2 large head cauliflower chopped

2 bay leaves

salt and freshly ground black pepper to taste

1 cup heavy cream

Toppings

bacon, shredded cheese, green onions, sour cream, more whipping cream

Instructions

1. Melt the butter in a large pot over medium heat and saute the leeks until they are soft and translucent.
2. Add in the garlic and saute for another 2 minutes until browned and fragrant.
3. Stir in the cauliflower, the chicken broth and bay leaves.
4. Bring the mixture to a boil.
5. Reduce the heat, cover the pot, and simmer the soup for 30-45 minutes, until the cauliflower has softened.
6. Remove the soup from the stove.
7. Blend the soup until smooth with an immersion blender or hand mixer.
8. Mix in the heavy cream by hand. (Mixing with a blender can make the soup frothy when dairy is added.)
9. Salt and pepper to taste.
10. Serve and garnish with suggested toppings.