Stove Top

Cup of Yum
1. Melt the butter in a large pot over medium heat and saute the leeks until they are soft and translucent. Add in the garlic and saute for another 2 minutes until browned and fragrant.
2. Stir in the cauliflower, the chicken broth and bay leaves.
3. Bring the mixture to a boil.
4. Reduce the heat, cover the pot, and simmer the soup for 30-45 minutes, until the cauliflower has softened.
5. Remove the soup from the stove.
6. Blend the soup until smooth with an immersion blender or hand mixer.
7. Mix in the heavy cream by hand. ( mixing with a blender can make the soup frothy when dairy is added)
8. Salt and pepper to taste.
9. Serve and garnish with suggested toppings.

Instant Pot Instructions

1. In the bottom of the Instant pot place the oil and the leeks. Fry the leeks until they are soft and translucent then add in the garlic.
2. Fry the garlic and the leeks for another 2 minutes. Pour the chicken broth into the instant pot.
3. Add in the rest of the ingredients (not the cream and toppings)and stir together.Close the lid of the instant pot and seal.Press the soup button and let cook.When the soup is done remove the lid according to the manufacturers direction.Puree the soup using an immersion blender until smooth. Add in the whipping cream.
4. Ladle into bowls and serve with any of the toppings you desire!

Slow Cooker Instructions

1. Fry the leeks in the butters in a frying pan until they are soft and translucent then add in the garlic. Fry the garlic and the leeks for another 2 minutes. Transfer into the slow cooker.
2. Pour the chicken broth Add in the rest of the ingredients - NOT the toppings and cream! - and stir together.
3. Let cook for 5-6 hours on high or 6-8 hours on low.
4. Puree the soup using an immersion blender until smooth. Add in the whipping cream.Ladle into bowls and serve with any of the toppings you desire!