Cauliflower Leek Soup

Instructions

1. Slice the leeks in halve lengthwise, and then slice into ¼ inch wide half-rounds. Rinse well in a colander under cold water; drain.
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks and cook, stirring often, until they begin to soften, about 3 minutes.
3. Meanwhile, rinse the cauliflower, core, and chop into 1 inch pieces. (This is most easily done by first cutting the cauliflower in half, and then into fourths. Slice out the core, and cut the florets apart.)
4. Add the garlic to the pot with the leeks and cook, stirring, for 1 minute. Add the cauliflower and cook for 2 minutes to lightly brown.
5. Pour in the vegetable broth. Increase the heat and bring to a boil. Reduce the heat to a low simmer, cover, and cook for about 15 minutes, until the cauliflower is tender when pierced with a fork.
6. Puree the soup using an immersion blender or regular blender. If transferring to a regular blender, do so in batches. Do not fill the blender more than half full each time. Return the soup to the pot after blending.
7. Once the soup is pureed, stir in the half and half (or milk) and season to taste with salt and pepper. Serve garnished with fresh thyme and/or cheddar cheese, if desired.