Ingredients:
-2 large leeks
-1 head of cauliflower
-1/2 (or 1 small) russet potato
-3 tbsp butter
-2 tbsp olive oil
-8 cups better than bouillon garlic broth
-2/3 cup milk
-Dried thyme
-Dried tarragon
-Salt and black pepper to taste
-1 head of cauliflower
-1/2 (or 1 small) russet potato
-3 tbsp butter
-2 tbsp olive oil
-8 cups better than bouillon garlic broth
-2/3 cup milk
-Dried thyme
-Dried tarragon
-Salt and black pepper to taste
Trim, wash, and chop the leeks into thin rounds. Separate the cauliflower into large florets. Peel and cube the potato. Heat butter and olive oil in Dutch oven (or large pot). When butter has melted, add leeks and saute until soft. Add cauliflower and potato and continue to saute over medium heat. After about ten minutes, add the broth and cover. Let it simmer for 45 minutes, or until the cauliflower is falling apart and potato is completely soft. Turn off heat. Blend with immersion blender until smooth. Add milk and continue to blend. Add seasonings and continue to blend.
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