2 c. chopped leeks
2 tbsp. butter
2 tbsp. oil
1 lg. cauliflower, chopped
4 c. chicken broth or bouillon
1 c. heavy cream
1/2 tsp. white pepper
2 tbsp. snipped chives (opt.)

Saute leeks in butter and oil until soft and golden. Add cauliflower and chicken broth. Bring to boil, reduce to simmer and cook until cauliflower is soft. Puree mixture in blender. Return to pan and add cream and pepper. Reheat slowly, but do not boil. Sprinkle with chives if desired.