Cauliflower Potato Soup

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• 2 cups Cauliflower florets (around 250 grams)
  Ingredient note

  Source: 2 cups Cauliflower florets (around 250 grams)
• 500 grams Potatoes (peeled and cubed)
  Ingredient note

  Source: 500 grams Potatoes (peeled and cubed)
• 2 tablespoon butter
  Ingredient note

  Source: 2 tablespoon butter
• 1/2 tablespoon minced garlic
  Ingredient note

  Source: 1/2 tablespoon minced garlic
• 2 each big stalks leek
  Ingredient note

  Source: 2 big stalks leek
• 1 each bay leaf
  Ingredient note

  Source: 1 bay leaf
• 4 cups vegetable stock
  Ingredient note

  Source: 4 cups vegetable stock
• 1/2 cup cream
  Ingredient note

  Source: 1/2 cup cream
• As Needed salt
  Ingredient note

  Source seasoning: salt and pepper
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper

1. Cut the root and dark green part of the leek. Clean it well to remove any dirt (check in between the layer for hidden dirt). Cut into thin slices.
2. In a heavy bottom pan, heat butter.
3. Add garlic, bay leaf and leeks. Cook on medium-low heat until leek has softened and started to caramelize.
4. Add cauliflower florets, potatoes, stock, salt and pepper. Cover and cook for 20 minutes. The veggies should be cooked through and soft.
5. Discard bay leaf.
6. Using a hand blender, carefully blend it until smooth. Switch off the flame.
7. Stir in the cream. Serve.