Step 1

In a large pot, warm oil or butter over medium heat. Add the leeks and cook until golden brown, about 5 minutes.

Step 2

Next add the garlic, cauliflower florets, thyme, and diced potato. Stir and continue to cook for another 3 minutes, until garlic is fragrant. Pour in the broth and bring to a low boil. Cook until cauliflower and potato are soft, about 20 minutes. Turn off heat and allow to cool for at least 10 minutes.

Step 3

Carefully transfer the mixture into a blender, or blend it in the pot using an immersion blender. Blend on high until smooth and creamy.

Step 4

Taste test and add salt and pepper, as desired to taste. Pour back into the pot and warm over medium low heat, until heated through. Serve warm garnished with chives, shredded cheese, and/or croutons, and enjoy!