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
1/2 stick of butter
Shredded Colby jack cheese
1/2 tablespoon season salt of your choice
1/2 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.