To make the leeks, heat about 1/4” of neutral oil in a heavy skillet. When hot, add 1 cup of leeks into the oil, in 2 batches if necessary to avoid over crowding the pan.

Cook for 1-2 minutes until browned.

Remove the leeks to a paper towel lined plate and sprinkle with salt.

Set aside.

Melt the butter over medium heat in a soup pot.

Add garlic and cook 2 minutes more.

Add the cauliflower, potatoes, broth, thyme, 1 tsp salt and 1/2 tsp black pepper.

Bring to a boil then reduce the heat and simmer about 20 minutes until the vegetables are soft.

Blend with an immersion blender until chunky, or completely smooth, depending on your preference.

Mix the sour cream and cream in a small bowl.

Drizzle the sour cream mixture on top of each serving and sprinkle with frizzled leeks.