Prep: Cut 1 large head cauliflower into florets. Wash and slice 2 large leeks from the white until the light green portion. Discard the dark green ends.

Saute: Heat 2 Tbsp olive oil in a large pot, then add the sliced leeks and 4 cloves garlic (minced). Cook until leeks are tender, about 5 to 7 minutes.

Simmer: Add in cauliflower florets, 1 Tbsp Italian seasoning, and 4 cups vegetable broth. Cover and simmer until cauliflower is tender, about 15 minutes. Stir in ½ cup cream cheese.

Blend: Puree the mixture until smooth using either a handheld immersion blender or by carefully transferring to a countertop blender (never tightly lid hot mixtures when blending–make sure to leave the lid cracked so steam can escape!).

Adjust: Add a splash of hot water as needed to reach a nice soupy consistency. Taste and add salt and pepper if desired. Serve warm, topped with shredded cheese and croutons!