1 leek, cleaned and chopped up to the green part, discard the green
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
20 oz of chicken broth, or enough to cover the the veggies to cook them down
1 head cauliflower, chopped
1 cup milk
1 teaspoon salt (be careful with this if your broth is already salted)
1/2 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 tablespoon dry sherry
1 tablespoon chopped fresh parsley
Grated cheese for the top
In a large pot over medium heat, melt butter. Stir in leeks and garlic and cook to translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
Puree using an immersion blender or in batches in a blender or food processor. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley and cheese.