Roasted Cauliflower & Leek Soup

1 head of cauliflower roasted until fork tender

2 medium potatoes peeled and cubed

2 leeks whites only slowed thin and washed well

3 cups chicken or vegetable stock

1 cup heavy cream

½ stick of butter

Shredded Colby jack cheese

½ tablespoon season salt of your choice

½ tablespoon Italian seasoning

Melt butter in large stock pot, add potatoes and leeks.

Sauté vegetables until softened but not browned, about 5 minutes.

Add the roasted cauliflower, stock, cream and seasonings.

Bring to a boil, then reduce heat and simmer for 20 minutes.

Remove from stove.

Use a hand blender to blend the soup so that all of the vegetables are smooth.

Serve with a sprinkle of treated cheese on top.