In a small sauce-pan, add almond milk and cauliflower and cook until cauliflower is tender and a fork or sharp knife pierces it easily. Add contents to a Vitamix blender and puree until smooth and creamy. Set aside.
Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Add leeks and cook until softened, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds.
Carefully add stock, potatoes and bay leaves and bring to a simmer. Cook until potatoes are tender, about 15 minutes.
Remove bay leaves, and add remaining contents of your dutch oven to a Vitamix Blender and blend until desired consistency.
Add contents of the blender and pureed cauliflower back into Dutch oven and stir until homogenous. Grate in fresh nutmeg and salt and pepper to taste.
Serve with a drizzle of olive oil, smoked paprika, and diced chives.
Have Leftovers? Here’s What To Do With Them:
As always, store in an airtight glass container that we recommend from the NS Shop for up to a month in the freezer, or in the fridge for 10 days. Reheat upon serving.
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