4 leeks, sliced
2 tbsp. butter
1 c. chicken broth OR
1 c. water with 1 tsp. Croyden imitation chicken soup mix
1 c. cooked cauliflower
1 c. heavy cream
Salt and pepper to taste
1 tbsp. minced chives

Saute leeks in butter until soft and golden. Blend in blender with broth. Combine leek mixture, cauliflower, cream, salt and pepper and simmer 10-15 minutes. Blend again.

Serve hot or cold garnished with chives. Serves 8. Can be frozen.