- Sauté leeks and garlic in olive oil on low heat for 5 minutes.
- Add potatoes and cauliflower and continue to sauté for another 5 minutes.
- Add wine and deglaze pot and cook out all of the alcohol before adding stock.
- Add stock, bring to a boil and continue to simmer for at least 30 minutes or until potatoes and cauliflower are completely soft.
- Add cream and seasoning and puree in a blender.
- Garnish soup with fried leeks and chive oil.