A creamy and comforting soup perfect for chilly days.
Chop the cauliflower into florets and slice the leeks thinly.
Use only the white and light green parts of the leeks for a milder flavor.
In a large pot, melt the butter over medium heat and sauté the leeks, onion, celery, and garlic until softened.
Stir frequently to prevent the garlic from burning.
Add the cauliflower florets and enough water or broth to cover the vegetables. Bring to a boil, then reduce to a simmer and cook until the cauliflower is tender.
Simmering gently helps retain the cauliflower's flavor.
Blend the soup until smooth using an immersion blender or in batches with a countertop blender.
For safety, let the soup cool slightly before blending in a countertop blender.
In a separate pot, melt the butter, add the flour, and cook briefly. Gradually whisk in the milk to create a smooth sauce.
Whisk constantly to avoid lumps.
Combine the blended soup with the milk mixture, season with salt and pepper, and heat through.
Taste and adjust seasoning as needed.
Serve the soup hot, garnished with a drizzle of cream or a sprinkle of fresh herbs.
Pair with crusty bread for a satisfying meal.
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