Any good Irishman knows that potatoes and leeks just go together, much like peas & carrots! As an Irish-Italian woman getting ready for a beach vacation, I think cauliflower and leeks are even better friends. (Ok, I added 2 small yukon golds. The Irish made me do it!) The small amount of potato added to this giant pot of cauliflower soup adds the creaminess and satisfying texture that you're looking for with no added cream, milk or butter.

All I can say about this soup is my ever picky, carnivorous, veg-adverse husband said "Its surprisingly really delicious!"

Here's what you'll need:

leeks, 4-5 stalks, cut, soaked and rinsed well
garlic, 2-3 cloves, chopped
olive oil, 2 tbsp
potatos, 2 small or 1 large, peeled and roughly chopped
cauliflower, 1 large head, chopped
vegetable broth, 32 oz.
salt & pepper
cheddar, (we used vintage Irish Cheddar "KerryGold"), shredded for topping
chives or scallions, chopped for topping

1. Over medium high heat, add olive oil to a Dutch oven or large soup pot. Add garlic and leeks. Cook for 8-10 minutes or until leeks are softened.

2. Add potatoes, cauliflower, vegetable stock to pot. Season with salt & pepper. Let pot come to a boil and then reduce heat to low and simmer for approximately 25 minutes, when all vegetables are softened. Taste to adjust salt & pepper.

3. If you are using a blender, let the soup cool completely. Then, in batches, blend mixture until smooth with some small chunks (if desired). Then re-heat to serve.

4. Using an immersion blender, blend until smooth or your desired consistency.