It is soup weather, this decadent, silky soup is great for guests and kids.
2 T butter
1 cup chopped leeks
1/2 c chopped celery
2 garlic cloves chopped
1 head of cauliflower, chopped
3 cups chicken or vegetable broth
1/2 c half and half
1/2 t salt
white pepper to taste
2 c shredded smoked Gouda cheese
melt butter in a large pot or dutch oven, add leeks, celery and garlic, saute until leeks and celery are soft, about 8 minutes, add cauliflower and saute for 2 minutes more.
add broth and bring to a boil, reduce to a simmer and cook uncovered for 20 minutes or until cauliflower is tender. Puree mixture in a large blender. Return to pot add cream, 1 1/2 c cheese, salt and pepper. cook over low until cheese is melted. Ladle into bowls and garnish with remaining cheese.