Cauliflower and Leek Soup

Adapted from: https://www.delish.com/cooking/recipe-ideas/a21960741/cauliflower-leek-soup/

Ingredients

• 3 tbsp. extra-virgin olive oil
• 2 leeks, cleaned and white and light green parts thinly sliced
• 5 cloves garlic, minced
• 1 russet potato, peeled and chopped or yellow potatoes diced or quartered unpeeled
• 1 large head cauliflower, cut into florets
• Kosher salt
• Freshly ground black pepper
• 2 c. low-sodium vegetable broth
• Chopped chives, for garnish

Directions

1. In a large pot over medium heat, heat olive oil. Add leeks and cook until golden, 4 minutes. Add garlic and cook until fragrant, 1 minute more.
2. Add potato and cauliflower to pot and season with salt and pepper. Add broth, bring to a boil, then reduce heat and simmer, covered, until potatoes and cauliflower are tender, about 20 minutes.   
3. Remove from heat and, using an immersion blender, blend mixture until smooth. (Alternatively, let soup cool slightly, then ladle into a blender.)   
4. Season with salt and pepper to taste, then ladle into bowls and garnish with chives before serving.