Creamy Celery & Leek Soup

Ingredients

• 2 tablespoons butter
• 4 stalks celery, sliced
• 2 leeks, sliced, white parts only (save green parts for garnish, if desired)
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 tsp pepper
• 1/2 tsp dried thyme
• 12 ounces cauliflower florets (about 1 medium head)
• 4 cups chicken broth
• 1 cup heavy cream

Instructions

1. Melt the butter in a large saucepan over medium heat. Add the celery, leeks, garlic, salt, pepper and thyme. Cook until vegetables are softened, about 5 minutes.
2. Add the cauliflower and broth and bring to a boil. Reduce heat and simmer until cauliflower is soft enough to be pierced with a fork, about 15 minutes.
3. Transfer soup to a food processor or blender and blend until smooth (you may need to work in batches). Return to the saucepan and stir in heavy cream.
4. Season with additional salt and pepper to taste.
5. Garnish with green leek slices, if desired.