Add olive oil to a big pot. Dice up the onions and garlic. Add to the pot and saute until golden brown. Meanwhile, clean the leek well by rinsing it in cold water and checking for bugs. Dice up the whole leek into small bits and add to the pot.

Peel both potatoes, cube, and add to the pot along with the bag of cauliflower. Keep sautéing everything in the pot for about 10 minutes, until golden.

Slowly add your box of chicken stock, which will just cover the veggies. Add salt and pepper to your taste. Lower the flame and cook for around 35-45 minutes. Take off the fire, whip out your immersion blender, and puree. If the soup is too thick, add some more stock to thin it out.

For this soup, I made my own soup croutons. They can be made from any leftover bread lying around the house. The ones you see in the picture above happen to be made out of leftover slider buns. You can use pita, flatbreads, wraps, even bagels. Just dice it up fine, toss with olive oil, garlic powder, onion powder, and paprika, and put onto a baking sheet in the oven at 400 degrees for 12-15 minutes, until toasted and golden brown.