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To make this soup, start by heating a large pot, on the stove, over medium heat, and add in the olive oil.
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Add the sliced leeks and cook for about 5-6 minutes, until the leeks begin to soften.
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Then, stir in the cauliflower, garlic, chili flakes, herbs, black pepper, and sea salt. Add in the cauliflower and broth, then place the cover on the pot.
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Allow the soup to cook, covered, for about 25 minutes. Then, turn the heat off.
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Remove the cover and stir in heavy cream.
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Then, transfer the soup to a blender and blend until it's pureed and smooth. You can also use a hand-held immersion blender for this.
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Once the soup has reached your desired consistency, taste and adjust the salt and pepper as needed.
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Finally, divide the soup amongst bowls, garnish with parsley, cheddar cheese, hot pepper flakes, and enjoy!
