Potato Cauliflower and Leek Soup Recipe | Laura in the Kitchen - Internet Cooking Show

Ingredients

• 1 lb of Russet or Yukon Gold Potatoes, peeled and chopped
• 1 Head of Cauliflower, trimmed and cut into florets, 1/4 of it reserved for the topping
• 2 Large (or 3 smaller) Leeks, trimmed, sliced and thoroughly washed
• 2 Tbsp of Butter
• 2 Tbsp of Olive Oil
• Chicken Stock
• Salt and Pepper, to taste
• 1/2 cup of Half and Half
• 4 Cloves of Garlic, thinly sliced
• 2 Tbsp of Chopped Parsley
• Parm
• Creme Fraiche or Sour Cream