Instructions

1. Heat butter in a large pot or Dutch oven
2. Once butter is melted, whisk in the flour
3. Add the leeks and cauliflower and stir to coat them with the butter/flour mixture
4. Add the chicken broth, start with 4 cups and add more if needed
5. Bring to a boil, reduce heat and cover.  Simmer for 45 minutes
6. Turn off heat and let cool slightly, use an immersion blender to blend soup until smooth
7. Garnish with shredded cheese and chopped chives