Leek, potato and cauliflower soup with crispy cauliflower and garlic topping

At the sink, peel the outer layers of the leeks and slice into thin rings, using only the white and light green parts.

Put the rings in a bowl of water and move them with your hands so the layers separate and the sand sinks; change the water once or twice until no sand is left.

Heat a little butter and a little olive oil in a medium Dutch oven.

Add the leeks with a little salt and cook over medium to medium-high heat until caramelized, for depth, sweetness and richness, leaving browned bits on the bottom of the pan.

Add three quarters of a head of cauliflower and the potatoes and stir to coat.

Add bouillon chicken powder and water (or chicken stock, veggie stock or water), just enough to cover the vegetables; the liquid lifts the browned bits.

Bring to a boil, reduce the heat, partially cover and simmer about an hour until everything is very soft.

In a skillet, cook the reserved quarter head of cauliflower, cut into small florets, in olive oil until toasty.

Turn off the soup and puree with an immersion blender until fairly smooth, or leave chunky.

Add some half and half and bring back to a gentle simmer to heat it through.

Add lots of finely slivered garlic and salt to the cauliflower in the skillet and cook a few minutes until golden brown and crispy.

Taste the soup, adjust the salt and add freshly ground black pepper.

Finish the topping with fresh parsley; ladle the soup and spoon the crispy cauliflower and garlic on top.