_____Directions:_____

1. In a large pot, combine cauliflower, leeks, vegetable broth, garlic, and potato. Bring to a boil over medium-high heat, then reduce the heat and let simmer for 20-25 minutes, or until vegetables are tender.
2. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot.
3. Stir in heavy cream and season with salt and pepper to taste. Cook for an additional 5 minutes over low heat.
4. Ladle the soup into bowls and garnish with chopped chives before serving.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 180 kcal | Servings: 4 servings