Cauliflower, Potato and Leek Soup

2 leeks, trimmed, sliced and washed
2 tablespoons butter
2 cloves of garlic, minced
1 32 ounce box of chicken or vegetable broth
2 medium size potatoes, peeled and diced
1 Bouquet Garni of thyme, basil, bay leaves and peppercorns
1 head of cauliflower, cut into florets.  Stems removed
Freshly grated black pepper to taste
Salt to taste
Cooked bacon or sausage (Optional)

Melt 2 tablespoons butter in large stock pot.  Dry washed leek slices and add to butter.  Saute over medium heat until soft.  Add garlic and cook for 1 minute.  Pour the stock into the pot.  Wrap the herbs and pepper in a piece of cheesecloth and tie with twine.  Place in pot. Bring the liquid to a boil and add the diced potatoes and cook until the potatoes are tender.

Meanwhile, chop the cauliflower and add to a large saucepan with water to cover.  Cook over medium heat until tender.  Save water and scoop the cauliflower into the stock pot with potatoes and leeks.  Cook for an additional 15 minutes.  Emulsify the soup either with an immersion blender or in a blender.  If using blender, divide soup into several batches.  Return to stock pot.  If soup is too thick add some of the cauliflower water until you reach the desired consistency.  Season to taste with lots of pepper and salt to taste.  Add optional sausage or bacon.


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