Creamless Cauliflower Leek Soup

This is a really rich and great tasting soup that does not contain cream. If you want to add a cup of cream to it to up the decadence factor, you can. It's easy to make with an immersion blender.

• Ready In: 1 hr 15 mins
• Serves: 10
• Yields: 10 cups

Ingredients

• 2  tablespoons olive oil
• 2  tablespoons butter
• 3  leeks, cut into 1 inch pieces
• 1  large head cauliflower, chopped
• 3 -6  garlic cloves, minced
• 1⁄2 teaspoon dried thyme
• 8  cups vegetable broth (I like homemade best)
• 1⁄4 cup oatmeal (optional)
•  salt, to taste
•  fresh ground black pepper, to taste
• 1⁄2 lemon, juice of (optional)

Directions

1. 1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, garlic, and thyme for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
2. 2. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. If the soup is too thin, add oatmeal to thicken. Season with salt and pepper, and lemon juice, if using.