There's some choppin' to do for this soup, and a number of steps to follow. But it is delicious. The "cream" here is from pureed potatoes and cauliflower.
3 medium round, white potatoes (the type with the thin yellow skin)
1 large bag (12 or 16 oz) of frozen cauliflower florets
4 Tbs. olive oil
1/2 onion, finely diced
3 leeks (white part only) finely chopped
1 carrot, finely diced
1 celery stalk, finely diced
2 Tbs fresh parsley, chopped (or 2 Tbs dried)
Salt and pepper
1 Bay leaf
6 cups chicken stock, divided into 2 C and 4 C
Peel and finely dice the potatoes. In a large sauce pan, heat about 1 inch of water to boiling. Place the potatoes in a vegetables steamer. Add the steamer to the pan of water. Cover the pan, reduce the heat to simmer, and cook the potatoes for about 20 minutes or until tender.
In a large soup pot, bring 2 cups of chicken stock to boil. Add the frozen cauliflower. Return to a boil, then cover the pot and reduce the heat to simmer. Simmer the cauliflower for 8 minutes. Add the potatoes to the cauliflower, along with 4 cups of chicken stock and 1 Bay leaf. Bring to a boil, reduce the heat to simmer, and simmer for 15 minutes. Turn off the heat, remove the Bay leaf, and allow vegetables and broth to cool. Using an immersion blender, carefully blend the vegetables until creamy (the liquid may still be hot; be careful). Some pieces/small chunks of vegetables are fine.
Meanwhile, in a nonstick pan warm 4 tablespoons of olive oil over medium heat. Add the onion and leeks; cook for 3 minutes. Add the carrot and celery; cook for 3 minute. Add the parsley and stir to incorporate. Cover the pan, turn the heat to low, and simmer for 15 minutes, stirring occasionally.
Add the onion mixture to the pureed cauliflower and potatoes. Simmer together for 20 minutes.
Add salt and pepper to taste.