Step 1

In a large stock pot place the water, chicken, carrots, onion, celery and bay leaves. Cover and bring to boil, then simmer gently for 30 minutes. Remove the chicken from the stock and allow to cool a bit

Step 2

Strain the stock and discard the veggies, set aside. When the chicken is cooled a bit shred it and set it aside.

Step 3

In a medium pot heat the butter and saute the leeks until soft. Add the flour and mix until the the leeks are well coated. Slowly add the stock, stir until thickened. Then add the steamed cauliflower and heat through. At this point I like to use my immersion blender to puree it a little bit, then add the chicken and heat.

Step 4

Add salt and pepper to taste.