1 cup (250 ml) chopped leek

1 clove garlic, finely chopped

3 tablespoons (45 ml) butter

4 cups (1 litre) cheddar cauliflower, cut into florets

1 cup (250 ml) potatoes, peeled and chopped

5 cups (1.25 litres) chicken broth

2 Cortland apples, peeled, cored and sliced

1/4 cup (60 ml) 35% cream or 15% cooking cream

Chives

Salt and pepper

In a saucepan, soften the leek and garlic in the butter. Season with salt and pepper. Add the cauliflower, potatoes and broth. Bring to a boil and simmer over medium heat for about 10 minutes, uncovered. Add the apples and continue cooking for 10 minutes.

In a blender, purée the soup until smooth. Add the cream. Adjust the seasoning. Serve with cheddar croutons.

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