Cauliflower Blue Cheese Soup

This soup is really good. Now that the weather is changing I think I'll make a new soup each week. 2-3 T butter 1 c chopped leeks 5-6 c chopped cauliflower 3-3.5 c chicken stock 1/2 c half n half 5-6 oz crumbled blue cheese salt and pepper to taste

Slowly cook leeks in butter until tender. Add cauliflower and stock; simmer until very tender, 12-15 minutes. Puree. Add half n half. Simmer 3-4 minutes. Stir in cheese, salt and pepper.

Makes 6 servings.